Cinnamon-Spiced Courgette Crumble

    Cinnamon-Spiced Courgette Crumble

    (335)
    10saves
    1hr20min


    313 people made this

    About this recipe: You would never guess that this crumble is made with courgettes and not apples! A butter crumble is pressed into the base of a baking tin, topped with courgettes and scattered with more crumble. Enjoy with cream, custard or ice cream.

    Ingredients
    Makes: 1 20x30cm crumble

    • 990g peeled and chopped courgette
    • 160ml lemon juice
    • 200g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 500g plain flour
    • 400g caster sugar
    • 340g butter, chilled
    • 1 teaspoon ground cinnamon

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large saucepan over medium heat, cook and stir courgette and lemon juice until tender, 15 to 20 minutes. Stir in 200g sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
    2. Preheat oven to 190 C / Gas 5. Grease a 25X38cm baking tin. In a large bowl, combine flour and 400g sugar. Cut in butter with two knives until mixture resembles coarse crumbs. Stir 8 tablespoons of butter mixture into courgette mixture. Press 1/2 of the remaining butter mixture into bottom of prepared tin. Spread courgette mixture over top of the base and sprinkle with remaining butter mixture. Sprinkle over 1 teaspoon cinnamon.
    3. Bake 35 to 40 minutes or until top is golden. Serve warm or cold.
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    Reviews & ratings
    Average global rating:
    (335)

    Reviews in English (335)

    0

    My boyfriend and I really enjoyed this recipe, he didn't realise it was courgette inside although he had an inkling that it wasn't apple! I did add blackberries which needed using up. I also made my own crumble (on top only) using whole-wheat flour and porridge oats as we like a crunchy topping. May try your recipe next time as it is.  -  14 Aug 2014

    by
    179

    Great recipe. One suggestion. Remove the seeds from the Zucchini. That will take away the after taste and the slices look like apple slices. Also make sure the zucchini is sliced very thin.  -  21 Aug 2003  (Review from Allrecipes US | Canada)

    by
    121

    Okay, I was VERY excited to try this and fool everyone into thinking it was apple and not zucchini. I do quite a bit of baking and have successfully made many different desserts. For this one I followed the recipe exactly, however no one mistook it for apple. It did LOOK like apple cobbler, but after the first bite it was obvious that it wasn't. It just seemed not-quite-right and had a definite non-apple aftertaste. The more crust in the bite, the better - I took a bite and got mostly zucchini and it was not good. After that, I couldn't finish it - and I ALWAYS finish dessert. My husband says that this proves the zucchini doesn't belong in dessert. We threw the rest out, and I won't be making this again. Oh well, it was worth a shot. Is it apple season yet???  -  02 Aug 2003  (Review from Allrecipes US | Canada)

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