Zucchini Cobbler
Ingredients
- 8 cups peeled, chopped zucchini
- ⅔ cup lemon juice
- 3 cups white sugar, divided
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon ground nutmeg
- 4 cups all-purpose flour
- 1 ½ cups cold butter, cut into pieces
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Instructions
- Cook and stir zucchini and lemon juice in a large saucepan over medium heat until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon, and nutmeg; cook for 1 more minute. Remove from the heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking dish.
- Combine flour and 2 cups sugar in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the cooked zucchini mixture.
- Press 1/2 of the remaining crumb mixture into the bottom of the prepared pan. Spread zucchini mixture over top, then sprinkle with remaining crumb mixture. Sprinkle with remaining 1 teaspoon cinnamon.
- Bake in the preheated oven until the top is golden, 35 to 40 minutes. Serve warm or cold.
Source
Original recipe: View Original
