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ZUCCHINI COBBLER

Course Bars, Crisps, Desserts, Pies & Crisps
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 16

Ingredients

  • 8 cups zucchini chopped, seeded, peeled (about 3 lbs)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Crust

  • 4 cups all-purpose flour
  • 2 cup sugar
  • 1 1/2 cups butter cold, cubed
  • 1 tsp cinnamon

Instructions

  • In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender.
  • Add the sugar, cinnamon and nutmeg: cook 1 minute longer. Remove from heat; set aside
  • For Crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture.
  • Pres half of remaining crust mixture into a greased 15x10x1 inch baking pan. Spread zucchini over top. crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375* F. for 35 to 40 minues or until golden and bubbly. Yeald 16-20 servings