Wednesday, September 4, 2013

Zapple Crisp

3 Or 4 years ago I decided I needed a garden.  I just couldn't live any longer without one, so..... I nicely asked the hubs to build me a garden (box).  The first year I rushed to the store and bought some lovely tomato plants, summer squash plants, pea plants, and cucumber plants.  I planted the in my lovely box, watered them, weeded, and watched not a whole lot happen.  I did get a lot of tomatoes, but they didn't ever ripen.  So I made lots and lots of Green Tomato Salsa Verde.

Last year I decided to do things a little different and hopefully have a little more success.  I planted more of just a couple things.  Just tomatoes, zucchini and yellow squash.  The cherry tomatoes produced really well for about half of the season, then the plant died.  I don't even remember if I got any regular tomatoes.  And the squash?  I picked 1 (ONE!) yellow squash and 3 or 4 ( THREE or FOUR!) zucchinis!  I couldn't even grow zucchini!

This year I decided to give it one final try.  I planted only zucchini and tomatoes and actually have zucchini (practically) growing out my ears!  I fried, and fried, and even Fried Zucchini some more.  I made zucchini bread, zucchini brownies (recipe coming soon!), zucchini relish (shh! Don't tell Papa it's zucchini!), zucchini casserole and then some Zapple Crisp.

Let's talk about the Zapple Crisp for just a second.  Did you know you can make a crisp with zucchini?!?  It even fooled the hubs and kids.  They had no clue they were eating veggies for dessert!  If you like apple crisp, you'll likely love this Zapple Crisp.

8 cups zucchini, peeled and diced
2/3 cup lemon juice
1 cup sugar
1/2 cup flour
1 teaspoon cinnamon
2 tablespoons butter

1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup butter, cold and cut into small squares
1 teaspoon cinnamon
1/4 teaspoon salt

Place diced zucchini in a large sauce pan.  Add the lemon juice and cook over medium heat for 15 minutes (until tender).  Combine flour, sugar, cinnamon and butter in a small bowl.  Add to the cooked zucchini.  Mix well and continue cooking until thick.  Pour into a greased 9x13" greased baking dish.  Combine all topping ingredients in a medium sized bowl.  Mix with a pastry blender until well combined.  Sprinkle topping on the zapples and bake at 350 for 20 minutes.

Recipe from The Royal Cook - an original!

Linked on Pin it ThursdaySweet and Savory Saturdays and Pinworthy Projects.


  1. I too have zucchini growing out of my ears. This looks great!

    1. It's so tasty and I love that it actually used lots of zucchini - 8 cups!

  2. No way, I had no idea! Sounds delicious. :)

  3. Oh this sounds good. I have heard that, once a zucchini plant gets going, you will have endless zucchini for the year.
    Thanks for sharing at the Pinworthy Projects Party!


Thanks for stopping by. Feel free to leave a comment - I would love to hear from you.

Related Posts Plugin for WordPress, Blogger...