Zucchini Crisp

Ingredients:

2 C Flour

1 C Sugar

1/4 t Cinnamon

1/4 t Salt

3/4 C Butter, cold

4-5 C Zucchini, peeled and cubed (or combination of zucchini and apples)

1/3 C Lemon Juice

1/2 C Sugar

1/2 t Cinnamon

1/4 t Nutmeg

Directions:

Combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly.

Reserve 1 1/2 cups.

Pat remaining mix into bottom of greased 8x8-inch pan. 

Bake at 375 degrees for 8 minutes.

Place zucchini and lemon juice in saucepan. Bring to boil.

Reduce heat and cook 6-8 minutes until zucchini is tender.

Stir in sugar, cinnamon and nutmeg.

Cover and simmer 5 minutes.

Spoon over pre-baked crust.

Sprinkle with remaining crumb flour mix.

Bake at 375 degrees for 35-40 minutes or until golden brown.

Note: For a lighter crisp, cut all crust ingredients in half. Forego the bottom crust and use as topping only. 

* Adapted from http://musthavemom.com/2012/08/zucchini-dessert-crisp-recipe-tastes-just-like-apples.html