‘I can’t believe it’s zucchini!’
Amaze your friends – and yourself – with zucchini crisp dessert hot out of the oven. Chances are they’ll think it’s apple. The recipe is also known as mock apple crisp. Cooking the zucchini chunks in lemon juice is the secret to this versatile vegetable’s ability to emulate the flavor of apples.With its soft, tart-sweet zucchini layer and crispy sweet crumb mixture on top, zucchini crisp is a sensory delight.
1/2 cup margarine
1/4 cup brown sugar
1/4 cup white sugar
1 cup flour
4 cups peeled, cored and sliced zucchini
1/2 cup lemon juice
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 cup white sugar
Cut margarine into brown sugar and 1/4 cup white sugar and flour until the mixture resembles coarse crumbs; set aside.
Cook zucchini in lemon juice for 20 minutes over medium heat. Drain, then add nutmeg, cinnamon and 3/4 cup white sugar. Pour batter into greased 9-by-13-inch pan and bake at 350 degrees F for 30 minutes.
Remove from the oven and sprinkle on the crumb mixture. Return it to the oven and bake for another 15-20 minutes, or until brown. It crisps as it cools.