Sweet Zucchini Crumble - CSA|365

Name: Sweet Zucchini Crumble - CSA|365
Ingredients: -4.5 cups Four Star Farms Flour; -3 cups sugar, divided; -1/2 tsp. Sea Salt; -1.5 cups Amish Roll Butter, softened; -7 cups (about zucchini or summer), sliced thin; -2/3 cup freshly squeezed lemons – about 3 lemons (we have some in the stand…use your discount and grab ’em); -1 tsp. Ground Cinnamon; -1/4 tsp. Grated Nutmeg; Preheat oven to 350.; Stir the flour, 2 cups of sugar and salt in a large bowl until blended. Add the butter and cut it into the flour until the mixture looks like oatmeal.; Pour half of the mixture into a 9×13 deep bake pan. Using a spatula, press the mixture evenly into the pan. Bake for 10 minutes. Remove the pan from the oven and set aside.; Pour the squash mixture over the baked crust and sprinkle the remaining flour mixture on top. Place in oven and bake until light brown and bubbling, for about 40 minutes.

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Taste peach cobbler in every bite with Jess's Sweet Zucchini Crumble. Lemon and cinnamon add surprising depth. Perfectly sweet and buttery!

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Ingredients

-4.5 cups Four Star Farms Flour
-3 cups sugar, divided
-1/2 tsp. Sea Salt
-1.5 cups Amish Roll Butter, softened
-7 cups (about zucchini or summer), sliced thin
-2/3 cup freshly squeezed lemons – about 3 lemons (we have some in the stand…use your discount and grab ’em)
-1 tsp. Ground Cinnamon
-1/4 tsp. Grated Nutmeg
Preheat oven to 350.
Stir the flour, 2 cups of sugar and salt in a large bowl until blended. Add the butter and cut it into the flour until the mixture looks like oatmeal.
Pour half of the mixture into a 9×13 deep bake pan. Using a spatula, press the mixture evenly into the pan. Bake for 10 minutes. Remove the pan from the oven and set aside.
Pour the squash mixture over the baked crust and sprinkle the remaining flour mixture on top. Place in oven and bake until light brown and bubbling, for about 40 minutes.