Zucchini Crisp

My word! This is so good! E keeps asking me for it. He told me that I need to cut up and freeze the rest of the zucchinis so we could have this all winter long. I guess I better get busy!

1 large zucchini (about 1 1/2-2 lbs.), peeled, seeded and cut into chunks (like apples slices)

6 tablespoons fresh lemon juice
1 Tbsp butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg (a little more or less to you liking)

Crumb topping:

3/4 cup brown sugar, packed
3/4 cup flour (I use whole wheat)
3/4 cup old fashioned oats
6 tablespoons butter, (can be pretty cold from the fridge), cubed - if you use unsalted butter, add 1/8 tsp salt
1/3 cup walnuts, chopped

In a large saucepan, combine the zucchini, lemon juice, and butter. Cook over medium heat, stirring occasionally for about 20 minutes. Preheat the oven to 375 degrees. Spray an 8x8 inch baking dish lightly with cooking spray. Set aside.

While the zucchini is cooking, make the crumb topping. Combine the flour, brown sugar, oats, and nuts. Cut in butter--works best using your hands. Keep combining by rubbing it all together until you have a crumbly texture. Set aside. (The crumb topping can be made ahead and chilled or frozen for later use.)

Remove the zucchini from the heat and stir in sugar and spices. Pour the zucchini mixture into the baking dish. Top with the crumb mixture. Bake for 25-30 minutes until topping is golden brown.

It tastes just like apple crisp! Serve it warm with vanilla ice cream for an even tastier treat. I usually eat leftovers for breakfast. :)

This picture is actually of the crisp using a pie crust for a bottom. I didn't make this, my mother-in-law did. You can use a pie crust if you like, just bake it for a few minutes before adding the zucchini and crisp topping. I forgot to take a picture of my crisp. Next time I make one I'll update the photo.

Enjoy!