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Easy to Make Recipes

Zapple Crisp

July
2017
1

This "mock apple" dessert relies on zucchini. Peel the zukes, and no one will now you're serving squash for desert.

    • 6 Cups zucchini, quartered lengthwise and sliced
      1/2 cup fresh lemon juice (about 3 lemons)
      3/4 Cup brown sugar (divided)
      1 1/2 tsp ground cinnamon
      1/2 tsp ground ginger or fresh is better
      1 Tbsp cornstarch
      1 1/2 cups rolled oats
      1/2 tsp salt
      1/2 cup butter (for a vegain version, use coco oil)


      1. Lightly oil a 9-inch pie plate. While the oven preheats to 375 degrees, simmer the zucchini and lemon juice in a medium-size saucepan.
      2. After about 15 minutes, when the zucchini is soft, add 1/2 cup of the brown sugar along with the cinnamon and ginger. Cook for 5 minutes.
      3. Remove a few tablespoons of liquid from the zucchini mixture. Dissolve the cornstarch in the liquid. When no lumps remain, return the liquid to the zucchini mixture and stir.
      4. Move zucchini mixture to pie plate.
      5. Mix the oats with the remaining brown sugar, salt and butter until the mixture becomes crumbly.
      6. Spread the oat mixture over the zucchini and bake for about 20 min or until it's brown on top.

     

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