mock apple crisp…take out those zucchini!!!

Yes folks, it’s true!  I am crazy enough to try and make an apple crisp using…no apples!!!  Whatever did I use you might ask…ZUCCHINI!

The recipe was inspired by my St. Paul Farmers’ Market Cookbook.  Paging through it today there were  quite a vast array of mock apple dessert recipes using the savory zucchini fruit.  I had a bunch of overgrowns in the fridge so I thought I might as well put the gang of greenies to good use.  Thus I give you mock apple crisp.

In two hours I will give you a conformation on the taste.  For now, here are photos and the recipe.

Mock Apple Crisp

Filling:

6 cups (3 large zucchinis) peeled and thinly sliced

1/4 cup water

2 tbsp fresh lemon juice

1/2 cup sugar

1/2 cup brown sugar

3 tbsp brown rice flour

2 tsp cinnamon

few grates of nutmeg on the microplane

 

Crumble:

1 1/3 cup unsweetened coconut

1/3 cup brown rice flour

1/4 cup lard  at room temperature

1/2 cup sugar

1 tsp cinnamon

grate of nutmeg

pinch of salt

 

For the filling:

Boil the zucchini until tender and drain thoroughly.  After drained add lemon juice, set aside and mix remaining ingredients for filling in separate bowl.  Mix well and then add the zucchini to remaining ingredients till well incorporated.

 

For the crumble:

Combine the dry ingredients and mix well.  Then add the lard and crumble the lard into the dry mixture.

 

Assembly:

Preheat the oven to 350F and add zucchini to a low casserole dish.  Sprinkle over the topping and put in oven to bake for 45 minutes.  When timer off, take out of oven and let set until cool and then eat!

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