TWD::Not Apple, but Zucchini...Crisp?

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You heard me right!  I said Zucchini Crisp.  It's a VERY close relative to the Apple Crisp, but it involves a fun tricky game you get to play on all your unsuspecting friends and family.  

You see, I don't like apple Pie.  Not one bit.  However, I absolutely {HEART} Apple Crisp, BUT only when I get to make it.  Why?  Because, I like to shred my apples.  Yes, as in grated.  I'm crazy like that I guess.  But I just LOVE how each bite combines the perfect amount of topping and apple instead of having the big chunks of apple slices throwing off your apple-to-topping ratio.  

Since today is my Tuesdays with Dorie day I thought I'd combine both!  Thanks to Emily from the Sandmuffin who chose the All-American, All-Delicious Apple Pie.  As I'm sure the pie turned out perfectly delicious for everyone, I didn't quite stick to the recipe this week...

Because....as I said in my first zucchini post of the week, I am overflowing with gigantic zucchinis.  Even though I've found that the only good way to freeze zucchini is by shredding/grating them and bagging them, I still like to use some fresh straight from the food processor.  So, with that in mind, I was in the mood for an apple crisp.  Perfect time of year for one, too.  Problem.  In my house we've been devouring apples right and left.  Whole Apples.  Sliced Apples, you name it.  All fresh.  So, since we're on this fresh apple binge, I wanted to save them for actual fresh consumption and decided to play with my zucchini shreds in an unconventional way.  Zucchini Crisp is what came out of it.

I used my original {Perfect Apple Crisp Recipe} and tweaked it a bit to make it fit the Zucchini addition.  If you're feeling a bit squeamish about using zucchini, don't fret.  You can do half apple and half zucchini if you'd like.  But I'm telling you.  NO ONE WILL KNOW!  I served this at an event with a lot of women, one of whom HATES zucchini.  She gobbled it up.  It wasn't until AFTER she was done I told her what it was.  The look on that face....priceless!!!!

{zucchini crisp}
from the kitchen of Lisa Jensen, Gourmified

Zucchini mixture:
10-11c. Zucchini, GRATED (if it's the big hard-skinned kind like I use, be sure to peel the tough green shell off and scrape out the seeds inside)
1/4 c. flour
1c. sugar
2 tsp. cinnamon

Topping:
1 1/2 c. brown sugar
1 1/2 c. flour
1 c. old fashioned oats
1/2 tsp. soda
1 tsp. salt
1c. salted, melted butter
1/2 c. chopped pecans, optional but oh so tasty!

Preheat oven to 350 degrees.

In a Large bowl, combine zucchini mixture ingredients.  Mix well & put into greased 9x13 pan.  Mixture will be quite soupy.  This is what the flour will help to thicken. Combine topping ingredients and mix well.  Sprinkle evenly over zucchini.

Bake for 40-45 minutes or until golden and sides are bubbly and topping no longer looks doughy.  Allow to cool for 15 min while the juices continue to thicken.

Serve warm with whipping cream or vanilla ice cream.

Oh, and this is definitely an apple crisp photo.  I've made this zucchini crisp recipe a few times now and it gets eaten so quickly that I don't have time to get a picture!  Yikes!  It will look very similar to the Apple Crisp anyway!

To see how the other TWD Bloggers pies turned out check out the TWD Blogroll.  OR if you just want to make this pie for yourself, you can get the recipe by visiting Emily's blog.

{All-American, All-Delicious Apple Pie}

What's Next on the Menu?

Blueberry Zucchini Bread