Zucchini Cobbler, tastes like apple pie |
| Name: |
Jennifer Miller |
| Base: |
Fort Bragg |
| Recipe: |
Ingredients
Filling
o 3 lbs chopped seeded peeled zucchini ( about 8 cups)
o 2/3 cup lemon juice
o 1 cup sugar ( or reduce to suit taste)
o 1 teaspoon ground cinnamon
o 1/2 teaspoon ground nutmeg
Crust
o 4 cups flour
o 2 cups sugar
o 1 1/2 cups cold butter
Topping
o 1 teaspoon ground cinnamon
Directions
1. In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
2. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
3. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
4. Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
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