Unbelievable Mock Apple Crisp {Zucchini Cobbler}

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OK, you trust me right? I wouldn’t post a recipe that was vile and disgusting would I? Of course I wouldn’t!  This Zucchini Cobbler tastes just like apple crisp. Hence the name- “mock apple crisp”. Seriously, no one will guess that it is made with zucchini! 🙂
Zucchini Cobbler- tastes just like apple crisp!

You are going to have to trust me on this one. Because I know when I tell you how to make it you are all going to turn up your noses. And think that I have lost my mind. But I haven’t. This stuff is absolutely delicious and my entire family has been begging me to make it again.
Recipe for Zucchini Cobbler

I found the recipe online a few years ago. I just had to make it because I was so skeptical and had to see for myself. And you know what? It far surpassed my expectations. My husband actually told me he might like this better than real apple crisp.

Still don’t believe me? A few weeks ago I made zucchini cobbler and we invited a family over for dessert. Didn’t tell them what was in it. The husband is a squash hater. He was halfway done with his bowl when this conversation took place:
My hubbie: Guess what this is made of.
Neighbor: It’s not apples?
Hubbie: Nope, it’s made with zucchini.
Neighbor: What?!?! How did you get it to taste like apples?
Me: I boiled it in lemon juice.
Neighbor, turning to his wife: If you can get squash to taste like this, I will eat it anytime!

There you have it. Unbiased proof that this stuff is delicious. You gotta try it!
Zucchini Crisp Recipe

Zucchini Cobbler

3 cups flour
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup butter or margarine
10 cups peeled, seeded, and cubed or sliced zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9×13″ pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 40-45 minutes, or till golden brown. Serve warm with ice cream.
Notes:
-This works best with the large zucchini that grow to the size of a leg when you aren’t watching.
-You will never have leftover zucchini again! 🙂

Comments

  1. Can you make this and freeze it for later like you do with apple pie’s???

  2. Gary Daniels says:

    Just made this it’s just like apple crisp. The only thing I did was 1 stick of butter with a 1/2 cup of apple sauce to cut down on fat content. Also I had to thicken it with Dutch Gel used 1 TBSP with 2/3 cup of water.

  3. It’s cooking right now:)

  4. Poor directions

  5. I like this recipe much better than the pie one ’cause crumbles are so much faster to throw together than making a crust. Thanks for sharing this recipe! I’ve got a ton of overgrown zucchini that are just waiting to be made into something yummy. 🙂

    • I agree Kendra, it is so nice not to have to deal with crust! Let me know how you like it if you end up making it. 🙂

  6. No stinkin’ way! Now I have to make this to see. Can’t wait. Thanks. My co-workers are going to freak!

  7. I just made this and…holy heck!….it’s amazing. Thank you so much for sharing this crazy recipe! I fed it to my parents and they had NO IDEA it was not apple. I put a post about it on our blog with link back to you – http://joandsue.blogspot.ca/2013/08/what-do-you-mean-its-not-apple-apple.html – if you want to have a peek!

  8. I am so excited to try this! Who would have thought?!

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