Zucchini Crisp
By America's Test KitchenPublished on August 2, 2011
Ingredients
7 medium zucchini, peeled, seeded, and chopped into ½-inch pieces (7 cups)½ cup lemon juice 1 ½ cups sugar 2 teaspoons cinnamon ½ teaspoon nutmeg 4 cups all-purpose flour salt 12 tablespoons (1 ½ sticks) unsalted butter, chilled and cut into 1-inch pieces
Instructions
- Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray. Place zucchini and lemon juice in medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, until tender, about 15 minutes. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer and remove from heat. Pulse flour, remaining 3/4 cup sugar, and 1/4 teaspoon salt in food processor. Pulse in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half of remaining crumb mixture into the prepared pan. Spread zucchini mixture evenly over crust. Crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake for about 35 minutes or until golden brown.
Ingredients
7 medium zucchini, peeled, seeded, and chopped into ½-inch pieces (7 cups)
½ cup lemon juice
1 ½ cups sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
4 cups all-purpose flour
salt
12 tablespoons (1 ½ sticks) unsalted butter, chilled and cut into 1-inch pieces
Ingredients
7 medium zucchini, peeled, seeded, and chopped into ½-inch pieces (7 cups)
½ cup lemon juice
1 ½ cups sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
4 cups all-purpose flour
salt
12 tablespoons (1 ½ sticks) unsalted butter, chilled and cut into 1-inch pieces
Ingredients
7 medium zucchini, peeled, seeded, and chopped into ½-inch pieces (7 cups)
½ cup lemon juice
1 ½ cups sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
4 cups all-purpose flour
salt
12 tablespoons (1 ½ sticks) unsalted butter, chilled and cut into 1-inch pieces
Why This Recipe Works
This unusual recipe is a sweet way to use up a bumper crop of zucchini. Serve with vanilla ice cream for a treat.
Instructions
- Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray. Place zucchini and lemon juice in medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, until tender, about 15 minutes. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer and remove from heat. Pulse flour, remaining 3/4 cup sugar, and 1/4 teaspoon salt in food processor. Pulse in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half of remaining crumb mixture into the prepared pan. Spread zucchini mixture evenly over crust. Crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake for about 35 minutes or until golden brown.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments