Zucchini Crisp Apple Crisp Recipes

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

ZUCCHINI CRISP (APPLE CRISP)

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.