Sweet Zucchini Crumble Recipes

ZUCCHINI COBBLER

Zucchini Cobbler image

A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!

Provided by Don

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 25

Number Of Ingredients 9

Ingredients

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g

SWEET ZUCCHINI CRUMBLE

Sweet Zucchini Crumble image

I found this recipe in a friends Cook book and my kids and I love it! It tastes just like Apple crumble and will be a huuge hit!

Provided by Fiona 2

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups flour
3 cups sugar, divided
1/2 teaspoon salt
1 1/2 cups shortening, softened or 1 1/2 cups butter, cold
6 cups thinly sliced zucchini (about 3 zucchini)
2/3 cup lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

Preheat the oven to 350°F.
Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
Pour half of the mixture into a inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.

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