Zucchini Crumble

I'm always looking for ways to use zucchini and this is a great recipe to make as it gets closer to fall.  It feels like a nice fall comfort food to me.  This recipe tastes just like an apple crumble.  Smells like it too. Served warm with a scoop of vanilla ice cream on top is absolutely divine.

I like to freeze thinly sliced blanched zucchini in 6 cup portions so I can make this once the zucchini stops growing. It feels like it extends the growing season just a few months more.

Adapted from a recipe out of Farmer John's Cookbook

2 1/4 c. all-purpose flour
2 c. granulated sugar, divided
1/2 t. salt
12 T. butter, cold and cut into chunks
6 c. thinly sliced zucchini
1/3 - 1/2 c. fresh lemon juice (2- 3 lemons, depending on the tartness you like)
1 t. ground cinnamon
1/4 t. ground nutmeg

Preheat the oven to 350 degrees fahrenheit.

In a medium size bowl or the bowl of a food processor, stir together the flour, 1 c. sugar and the salt.  Cut in the butter with a pastry blender (or pulse in a food processor) until mixture looks like coarse oatmeal.

Pour half the mixture into a 13x9" baking pan and press evenly into the bottom of the pan.  Bake for 10 minutes.  Remove the pan from the oven to a cooling rack and set aside.

While the crust is baking, combine the zucchini and lemon juice in a large pan over medium-high heat and cook until zucchini is tender, about 8-10 minutes.  Stir in the remaining 1 c. sugar, cinnamon, and nutmeg.  Simmer for 1 minute more.  Add 1/2 c. of the flour mixture and continue to cook, stirring constantly, until mixture thickens.  Remove the pan from the heat and let cool 10 minutes.

Pour the zucchini mixture over the baked crust and sprinkle the remaining flour mixture evenly over the top.  Return the pan to the oven and bake until lightly browned and bubbly, 40-45 minutes.

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