Hi everyone, Jess here to present Farmer Jamie’s delicious recipe for Sweet Zucchini Crumble!
To me, it tastes a lot like peach cobbler, sweet and buttery (let’s be honest, it’s a whole lotta butter, flour and sugar) but if it can make zucchini taste like peach cobbler, then so be it!
I used small golden zucchini when cooking this, and think if working with those you might opt to try cubes as opposed to slices, I can’t describe why, except that I envision it would have a better mouthfeel than the slices.
I can’t accurately describe to you how amazingly delicious the zucchini-lemon combo smells during the cooking process!
I think you can cut down on the sugar without missing it much, give it a try and see what you think!
Ingredients-
- -4.5 cups Four Star Farms Flour
- -3 cups sugar, divided
- -1/2 tsp. Sea Salt
- -1.5 cups Amish Roll Butter, softened
- -7 cups (about zucchini or summer), sliced thin
- -2/3 cup freshly squeezed lemons – about 3 lemons (we have some in the stand…use your discount and grab ’em)
- -1 tsp. Ground Cinnamon
- -1/4 tsp. Grated Nutmeg
Directions-
- Preheat oven to 350.
- Stir the flour, 2 cups of sugar and salt in a large bowl until blended. Add the butter and cut it into the flour until the mixture looks like oatmeal.
- Pour half of the mixture into a 9×13 deep bake pan. Using a spatula, press the mixture evenly into the pan. Bake for 10 minutes. Remove the pan from the oven and set aside.
- Combine the zucchini and lemon juice in a large pot over high heat and cook the squash until tender. It will take about 8 to 10 minutes. Stir in the remaining sugar, cinnamon and nutmeg. Simmer for 1 minute. Stir in 1/2 cup of flour mixture and continue to cook. Stir constantly until the mixture has thickened. Remove from the pot and let cook for about 10 minutes.
- Pour the squash mixture over the baked crust and sprinkle the remaining flour mixture on top. Place in oven and bake until light brown and bubbling, for about 40 minutes.
Thanks, Farmer Jamie!