Is it dessert? Could it be breakfast? Can I count it as a serving of fruits and veggies? Yes, yes and sure thing! But wait, there’s more. If you have a picky eater in the house (or maybe a few), this crumbly crisp is the perfect way to sneak some greens into their lackluster diet. In a mere three steps, you get the perfect balance of sweet and tart with the kind of gooiness you’d find in Grandma’s very best apple pie.
Recipe courtesy of Missy Marie Smith
- In a large bowl, mix all filling ingredients together until combined. Pour into a greased 8”x8” glass baking dish.
- In a separate bowl, mix all topping ingredients until crumbly. Spread crumb top evenly over the zucchini-apple mixture.
- Cover dish with aluminum foil and bake at 375F for 1 hour. Uncover and bake a few minutes more, until slightly brown and crispy.