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Author Notes: A sweet zucchini preparation I learned on my grandparents' farm during the summer when I was growing up. The recipe I've adapted it from is long since missing---this is my best re-creation of the recipe we made growing up. - Sarah (The Yellow House)
Makes 1 9 x 12 inch baking dish- sized crumble
For the crumble base & topping:
- 3 cups all-purpose flour
- 1 cup light brown sugar
- 8 ounces cold unsalted butter, cubed
For the sweet zucchini filling:
- 4 cups zucchini, halved lengthwise, seeded if the seeds are large, and thinly sliced
- 1/2 cup light brown sugar
- 1/2 cup lemon juice
- 1/2 teaspoon cinnamon
- In a large bowl, stir together flour and brown sugar for crumble. Cut the cubes of butter into the mixture with your fingers, until the flour, sugar, and butter form a crumbly base that sticks together if you squeeze it in the palm of your hand. Chill the mixture until you're ready to assemble.
- Preheat the oven to 375 degrees Fahrenheit. In a wide pan with a thick bottom, stir together the zucchini, sugar, lemon juice, and cinnamon for the filling. Turn on the heat and bring it to a boil. If the zucchini releases a lot of water, reduce the mixture to a high simmer and until the mixture boils down a bit. The resulting mixture should be zucchini slices suspended in a liquid that's a bit syrupy but not too thick. Remove from heat.
- In a 9 x 11 or 9 x 12 inch baking dish, spread half the crumble mixture and firmly press it down in the dish, covering the bottom 1/4 to 1/2 inch deep crumble.
- Spoon the slightly cooled zucchini mixture on top of the crumble bottom.
- Top the zucchini mixture with the rest of the crumble topping. Smooth it gently with your hands or a wooden spoon.
- Bake the crumble in the preheated oven for 30 to 50 minutes, until the top is deep golden brown and the zucchini mixture is bubbling.
- Remove from the oven, allow to cool for 10 to 15 minutes, and serve. Can also be served at room temperature.