While in the long run that might be helpful (at least, one can only hope), currently, it’s just making a bad situation worse. I feel like there is something important that needs to be discussed here that I’ve been far too silent on.Ī mind-numbing, foot-cramping, irritating beast.įor a while now (like a few years), traffic has been rough, and to help ease the situation, there has been a massive amount of construction happening to widen the freeways… So massive, in fact, it’s been weeks, months, and even years to complete. This Coffee Cake Banana Bread recipe is always a crowd pleaser and makes a fantastic holiday dessert! Remove pie from the oven and cool on a wire rack for approximately 1 hour to set.Coffee Cake Banana Bread is sure to be a new favorite! This classic banana bread recipe is topped with a sweet crumb topping making it a cross between a quick bread and coffee cake!.Bake for 30 minutes or until the topping is golden brown and the filling is bubbling thickly at the edges.Pour the topping mixture evenly over the top of the filling. Pour zucchini filling into the prepared pie crust. Add the chilled butter to the mixture and pulse again repeatedly until the mixture in the bowl resembles wet sand. To prepare the topping, place flour, both sugars, cinnamon and salt into the bowl of a food processor and pulse once or twice to combine.(It’s fine if there are juices in the bottom of the bowl.) Add the cooked zucchini to the cinnamon mixture and stir to combine. In a large mixing bowl, stir together brown sugar, cinnamon, nutmeg, cream of tartar and flour.(Also avoid browning the zucchini.) Remove from heat to cool slightly. Cook over medium heat, tossing frequently until tender-crisp, similar to the texture of a slice of apple. Place the zucchini slices into a large skillet along with the lemon juice and salt.You should have approximately 6 cups of zucchini slices. Slice the zucchini into ¼-inch slices crosswise. Using the tip of a spoon, remove all seeds. To prepare the filling, peel the zucchini and slice in half lengthwise.Set aside in the refrigerator while you prepare the filling and the topping. Line a deep dish pie plate with the pie crust and crimp the edges.Serve warm with some vanilla ice cream (or for a firmer pie, chill before serving if you prefer) – and the fact that this Mock Apple Crumb Pie is really made with zucchini will be our little secret! This Mock Apple Crumb Pie made with Zucchini is topped with a sweet cinnamon crumb topping that bakes up nice and golden brown. The trick to achieving the perfect mock apple filling for this pie is to peel, seed and slice the zucchini, then sauté the slices in a little bit of lemon juice and salt until the texture of the zucchini resembles the texture of a slice of apple. In spite of our daily visits to the garden to pick our squash while it is still young and tender, at least once a week we discover a baseball bat-sized zucchini that has been hiding under some leaves!īut have no fear – we’ve got the perfect dessert to make with all of that zucchini: This Mock Apple Crumb Pie made with Zucchini!Īs we mentioned here, slices of zucchini really do resemble the texture of sliced apples in baked goods, and when they are flavored with some apple pie seasonings – I guarantee – your family will never guess that this Mock Apple Crumb Pie was made with slices of zucchini instead apple slices. We’ve been growing a variety of summer squash in our back yard garden this summer – zucchini, yellow summer squash, and the striped, Italian cocozelle – and we’ve been picking it (and eating it) as fast as it is ripe!īut it never fails. You’d never guess that this delicious Mock Apple Crumb Pie is really made with zucchini slices!
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