Ingredients for Zucchini Crisp Apple Crisp
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How to Make Zucchini Crisp Apple Crisp
- **Zucchini Mixture:**
- In a large saucepan, combine 3 medium zucchini (about 1.5 lbs), peeled and grated, with 2 tablespoons lemon juice.
- Cook over medium-low heat for 15-20 minutes, or until zucchini is tender and most of the moisture has evaporated.
- Stir in ¾ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Cook for 1 minute more.
- Remove from heat and let cool completely.
- **Crust Mixture:**
- In a large bowl, whisk together 2 cups all-purpose flour and ¾ cup packed light brown sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir ½ cup of the flour mixture into the cooled zucchini mixture and combine well.
- **Assembly & Baking:**
- Preheat oven to 375°F (190°C). Grease a 15x10 inch jelly roll pan.
- Press half of the remaining crumb mixture into the bottom of the prepared pan.
- Spread the zucchini mixture evenly over the crust.
- Crumble the remaining crumb mixture over the zucchini filling. Sprinkle with an additional 1 teaspoon of cinnamon.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
251g
Fat
88g
Carbs
34g
