Let your guests try to guess the mystery fruit in this delicious crisp. No, it's not apple! (The apple cider vinegar lends that deceptive hint of apple
flavor). My brother once devoured a half pan of this crisp before knowing what it was!
4 cups all-purpose flour
2 cups light brown sugar
1/2 teaspoon salt
3/4 pound butter or margarine (3 sticks)
8 cups prepared zucchini (About 3-4 medium, which have been peeled, halved lengthwise, seeded and thinly sliced)
1/2 cup lemon juice
2 tablespoons apple cider vinegar
1/2 cup of the prepared Crisp Mixture (see above)
1 to 1 1/2 cups light brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Accompaniment (optional – but, oh, so good!)
Vanilla ice cream
Preheat the oven to 375 degrees F. Set out a 13 x 9-inch pan.
In a large bowl, stir together the flour, brown sugar and salt. Using a pastry blender, cut in butter or margarine until mixture is crumbly; set aside.
In a large saucepan, over medium-high heat, cook the zucchini, lemon juice and vinegar together, stirring occasionally, until the zucchini is very tender, but still retains its shape.
Stir in 1/2 cup of the prepared Crisp Mixture, and the brown sugar, nutmeg and cinnamon. Simmer over low heat for several minutes, stirring constantly, to allow the filling to thicken and the flavors to blend.
Firmly pat half of the remaining crisp mixture into an even layer in the 13 x 9-inch pan. Spread the zucchini filling over the base. Sprinkle the rest of the crisp mixture evenly over the filling; press lightly.
Bake in the preheated oven for 30 minutes, or until the crisp is bubbly hot throughout and lightly browned on top.
Serve warm or cold. Very good with vanilla ice cream!
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.