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Makes
1 9 x 12 inch baking dish- sized crumble
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)
Ingredients
- For the crumble base & topping:
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3 cups
all-purpose flour
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1 cup
light brown sugar
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8 ounces
cold unsalted butter, cubed
- For the sweet zucchini filling:
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4 cups
zucchini, halved lengthwise, seeded if the seeds are large, and thinly sliced
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1/2 cup
light brown sugar
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1/2 cup
lemon juice
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1/2 teaspoon
cinnamon
Directions
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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.
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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.
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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.
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Spoon the slightly cooled zucchini mixture on top of the crumble bottom.
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Top the zucchini mixture with the rest of the crumble topping. Smooth it gently with your hands or a wooden spoon.
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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.
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Remove from the oven, allow to cool for 10 to 15 minutes, and serve. Can also be served at room temperature.
I'm a public health professional in the nation's capital, and an enthusiastic home cook and writer in my rural Virginia kitchen. I love simple, market- and garden-driven food and entertaining that's accessible and low-fuss.
I like to think I write about the life lived between the lines of the recipe.
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