Fall is nearing and apples are one of the most popular fruits to use this season. Joan Askey's apple crisp is different than the ones found in the store. Her Zucchini Apple Crisp adds a familiar vegetable to this fall dessert. The most interesting part of the recipe is that it uses no apples. It is made entirely with zucchini and can be used with other types of squash. Since the zucchini is cooked in lemon, cinnamon, and sugar it takes on the right flavors for the dessert. The texture is also close to apples when it is baked that makes it perfect to substitute for the common fruit.
" The texture of the zucchini is almost exactly like apples," Askey said. "It is delicious and you can't tell that it is zucchini."
Askey received the recipe from her daughter-in-law. Although she has not made the recipe herself, she said it is a good use for squash grown in the garden. The recipe can be used for a party, church function, or even dessert with the family. The crisp is popular in Lancaster, where her daughter-in-law lives.
"The recipe is very popular down there because the Amish use it for their leftover squash in the fall," Askey said.
Her advice when picking the zucchini is to use the smaller ones because the large amount of seeds in the bigger ones makes the crisp too mushy. Askey's opinion of the crisp is that it tastes like apple pie and is a great dish to make for the fall.
So, as the leaves begin to fall and the holidays are coming up, this recipe will wow relatives and friends with a new twist to an old favorite.
Zucchini Apple Crisp
4 cups flour
1 1/2 cup sugar
3 sticks oleo
Dash of salt
8 cups sliced zucchini
2/3 c. lemon juice
1 c. sugar
1 1/2 tsp. cinnamon
Mix the flour, 1 1/2 cup sugar, oleo, and salt until crumbly.
Press half of the mixture lightly on 9 x 13 pan.
Bake for 10 minutes at 350 ¿.
Peel zucchini and slice into 1/2 inch thickness.
Combine zucchini with lemon juice, sugar, and cinnamon.
Place in saucepan and cook until the zucchini is soft and transparent.
This will take about 20 minutes.
Spoon onto crust and sprinkle remaining crust mixture on top.
Bake at 350¿ for 50 minutes or until bubbly on top.