Dessert

Zucchini Cobbler

Zucchini Cobbler is a delicious dessert that tastes almost like an apple cobbler. Made with cinnamon, nutmeg, and lemon juice, you can fool anyone with this dessert. Topped with a crumble topping and glaze for a heavenly finish. It is perfect for serving a crowd.

How to Make

INGREDIENTS

COBBLER:

8-9 CUPS OF CHOPPED, SEEDED, PEELED ZUCCHINI (I USED 3 MEDIUM)

CUP LEMON JUICE

1 CUP SUGAR

1 TSP CINNAMON

½ TSP NUTMEG

CRUST:

4 CUPS FLOUR

2 CUPS SUGAR

1½ CUP COLD BUTTER OR MARGARINE

1 TSP CINNAMON

GLAZE:

½ CUP BUTTER

1 CUP BROWN SUGAR

¼ CUP SMITH'S 2% MILK

1-2 CUPS POWDERED SUGAR

DIRECTIONS

IN A LARGE SAUCEPAN OVER MEDIUM HEAT COOK AND STIR ZUCCHINI AND LEMON JUICE FOR 15-20 MINUTES OR UNTIL ZUCCHINI IS TENDER.
STIR ½ CUP OF CRUMB MIXTURE INTO ZUCCHINI MIXTURE THEN ADD SUGAR, CINNAMON AND NUTMEG SIMMER 1 MINUTE LONGER.
REMOVE FROM HEAT AND SET ASIDE.
FOR CRUST, COMBINE FLOUR AND SUGAR IN A BOWL, CUT IN BUTTER UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS. (I USED MY NINJA.)
PRESS ½ OF THE CRUST MIXTURE INTO A GREASED 15X10X1 PAN.
SPREAD ZUCCHINI OVER TOP.
CRUMBLE THE REMAINING CRUST MIXTURE OVER ZUCCHINI.
SPRINKLE WITH CINNAMON AND BAKE AT 375 FOR 35- 40 MINUTES OR UNTIL GOLDEN AND BUBBLY.
LET COOL AND MAKE THE GLAZE.
IN SAUCE PAN, MELT BUTTER, UNTIL IT TENDS TO TAKE ON A SLIGHT BURNT COLOR, ADD BROWN SUGAR, TURN THE HEAT TO LOW AND COOK FOR 2 MINUTES, STIRRING CONSTANTLY.
ADD MILK AND CONTINUE STIRRING UNTIL THE MIXTURE BOILS.
REMOVE FROM HEAT, COOL PAN QUICKLY BY PLACING IN COLD WATER.
ADD POWDERED SUGAR TO THE RIGHT CONSISTENCY FOR GLAZE. (I USE MY KITCHENAID OR MIXER.)
DRIZZLE ON TOP OF COOLED COBBLER.

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