Description
Discover a delicious twist on classic cobbler with our zucchini cobbler recipe. Learn how to make this sweet and savory dessert perfect for any occasion!
Ingredients
- 8 cup (1920 ml) s chopped seeded peeled zucchini (about 3 pounds (1.36 kg) untrimmed)
- 2/3 cup (160 ml) lemon juice
- 1 cup (240 ml) sugar
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- CRUST:
- 4 cup (960 ml) s all-purpose flour
- 2 cup (480 ml) s sugar
- 1-1/2 cup (120 ml) s cold butter, cubed
- 1 teaspoon (5 ml) ground cinnamon
Instructions
- Preheat the oven to 375°F. In a large pot on medium-low heat, cook the zucchini and lemon juice together while stirring until the zucchini becomes soft, about 15-20 minutes. Add sugar, cinnamon, and nutmeg, stirring for an additional minute. Remove from the heat and set aside.
- In a large mixing bowl, combine the flour and sugar. Incorporate the butter by cutting it into the mixture until it forms small, coarse crumbs. Mix 1/2 cup of this crumbly mixture into the zucchini blend.
- Press half of the remaining crumb mixture firmly into the bottom of a greased 15x10x1-inch baking dish. Spread the zucchini mix evenly over the crust, then sprinkle the rest of the crumb mixture on top. Dust with cinnamon.
- Place in the oven and bake until the top is golden brown and the filling is bubbly, approximately 35-40 minutes. Allow it to cool in the pan on a wire rack.
Notes
- For a more flavorful crust, consider adding ground nutmeg or cloves to the crumb mixture.
- Enhance the lemon flavor by adding lemon zest to the zucchini mixture.
- Increase the sugar in the zucchini filling to 1 1/4 cups for a sweeter dessert.