I Don’t Like Math…But I Do Like Cobbler!

Updated to add the recipe!

Mobile home skirting + super duper weed whacker + inexperienced handler of said weed whacker (a.k.a. me) = hole in skirting.

*sniff* I am told it’s an easy fix though. We have extra skirting in our shed. I just don’t like our shed because I’m afraid that a spider will decide to land in my hair…

I hope everyone gets their fill of barbecue and fireworks today! We’re going out to the lake for a barbecue at a friend’s house. I am bringing a side dish. It’s more like a dessert I guess. It’s a cobbler, and not just any cobbler either. There’s a secret ingredient lurking underneath the yummy layers of butter, flour, and sugar. And I’ll give you a hint…it’s from my garden! Give up? Zucchini!!! It’s supposed to be a mock apple cobbler. I made something similar to this last year when a friend gave me some of her zucchini but made a mock apple pie instead. The neat thing about it is that you really can’t tell it’s zucchini and not apples!

Here’s the recipe:

Zucchini Cobbler
8 cups peeled and chopped zucchini
2/3 cup lemon juice
1 cup sugar
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

2. Preheat oven to 375 degrees F. Grease a 10×15 inch baking dish. In a large bowl, combine flour and the remaining 2 cups sugar. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon

3. Bake 35 to 40 minutes, or until top is golden. Serve with ice cream!!

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