Crabapple Zucchini Crisp
 
 
Ingredients
  • Filling:
  • 2 cups chopped crabapples, cores removed (I leave the skin on; parboil first if too hard to slice)
  • 2 cups chopped zucchini, skin and seeds removed
  • ¼ cup white sugar
  • 1 tablespoon lemon juice
  • Topping:
  • ⅔ cup brown sugar
  • ⅓ cup melted butter
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup flour
  • ½ cup quick oats
Method
  1. Preheat the oven to 350 F.
  2. In a large bowl, combine ingredients for the filling and set aside. In another bowl, mix together ingredients for the topping.
  3. Spread the filling in an 8x8 pan and add crumbly topping. Double the recipe if using a 9x13 pan.
  4. Bake for 45 minutes and serve warm. Enjoy!
Recipe by Fruit Share at https://www.fruitshare.ca/home-2/tips-tricks-harvesting-fruit/recipes-preserves/fruit-recipes-preserves-delicious-ideas/crabapple-zucchini-crisp-by-naomi/