Zapple Crisp

Do you like apple-cinnamon desserts?

Do you have an abundance of zucchini?

Most importantly...do you like to be sneaky?

I saw this recipe demonstrated on a local television news show.

"Interesting," I thought.

Two days later, when Dr. Gardens-For-Fun * offered us some freshly picked zucchini, I knew it was fate stepping in, telling me to bake.

We served this to a sister-in-law who enjoys an apple dessert or two (ask her what she did when Costco stopped making the Caramel Apple Pie). I waited until she had tried it and liked it and then I dropped the bomb.

Try this with your family and friends. If you don't tell them it's zucchini, they'll never guess.

Mock Apple Crisp

6 cups chopped zucchini (*I got enough from one gigantic zucchini...I'm telling you, this guy has a green thumb. I want to live in his garden come late summer-early fall).
1 cup apple sauce
1/2 cup lemon juice
1/2 to 3/4 c sugar
3 t cinnamon
1/2 t nutmeg
1 1/2 T cornstarch
2 cups flour
1 cup sugar
1 t. salt
2/4 cup cold butter

Filling:
Peel zucchini and scoop out seeds (scoop out all of the softer center--I used a soup spoon and scraped until I got to the firmer flesh). Cut into bite size pieces. Measure out six cups.
In a saucepan, combine zucchini, applesauce, and lemon juice. In a small bowl, combine 1/2 cup to 3/4 cup sugar, cinnamon, nutmeg and cornstarch. Add to zucchini. Heat over medium heat until thickened, stirring constantly.

Crust and topping:
Combine flour, 1 cup sugar and salt. Using a pastry cutter or two sharp knives, cut butter into flour until butter is about the size of peas. Press half of this mixture into a 9 by 13 inch pan. Don't worry that is VERY dry. It will come together as a nice crust. Bake at 350 degrees for 15 minutes.
Remove from oven and top with the hot filling. Sprinkle the remaining flour mixture over the zucchini mixture. Bake 30 to 35 minutes, or until golden brown.
Serve hot with vanilla ice cream.

Seriously.

Try it.