Monday, September 26, 2011

Prepare Today Homemade- Mock Apple Crisp

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Why a mock apple crisp instead of using real apples you may ask?  Because I have a TON of zucchini and it's really yummy!!  I tried this dish at Honeyville Grain during our potluck food storage class.  I have to tell you I came away from that class with some of the yummiest recipes and really great tips.  Click HERE to view the upcoming classes at Honeyville.  There are some great ones coming up!

I made this dish and all my kids tried it before I told them what the apples really were, and none of them knew there was anything different!!  I also cooked mine in the Sun Oven and it came out so good!





First you are going to need a few BIG zucchinis from your garden.  The big ones will look more like apples when you cut them.  Peel and scoop all the seeds out of your zucchini. Then chop into thin "apple" like slices.  I cut my zucchini in half so the slices weren't too wide.  
All my "apple" slices ready to be cooked.
 Before cooking my zucchini I put together the crust and put it in the sun oven to brown.
Press the crust into a 13x 9 pan. (this is a little smaller to fit in the sun oven)
While the crust is browning away you need to cook your zucchini for a few minutes with some lemon juice.  



After it cooks you'll add some sugar and spices and pour over the crust.  Then sprinkle some reserved crust over the top and bake.
"Apple" Crisp baking in the Global Sun Oven
Mock Apple Crisp
Crust:
2 C flour 
1 C sugar
1/4 t salt
3/4 C butter
Filling:
4 C. sliced, peeled zucchini
1/3 C lemon juice
1/2 C sugar
1/2 t cinnamon
1/8 t nutmeg
1/4 C walnuts (optional)
In a large bowl, combine the flour, sugar, and salt.  Cut in the butter until mixture resembles coarse crumbs.  Press half of the crumb mixture into a greased 9x13 pan.  Bake at 375 for 10-12 minutes or until lightly browned.  Set the remaining crumbs aside.


Meanwhile, in a large saucepan, bring zucchini an lemon juice to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until tender.  Drain.  Stir in the sugar, cinnamon, nutmeg, and 1/2 of the reserved crumb mixture.  Cook and stir 2-3 minutes.  Stir in the nuts if using. Spread filling over crust.  Sprinkle with remaining crumb mixture and bake for 25-30 minutes more.


Not much left!  It was so good!
It really did taste like apple crisp and it was such a great way to use up those baseball bat zucchinis. Enjoy!

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