This twist on a traditional fall favorite, apple cobbler, gives the family a veggie boost with the addition of zucchini. Zucchini adds a slightly different flavor profile but not a strong difference that makes everyone scream “ZUCCHINI!” You might be checking out because you could never get zucchini past your family. Stick it out for just a minute. I’ve got a secret tip for you that will help you sneak a veggie in without a single complaint from picky eaters.
Autumn has hit New England with a vengeance and that siren call to be in the kitchen creating all sorts of delicious flavors has proven too strong to resist. Baking zucchini in cast iron pans, canning applesauce, and making all the scrumptious desserts one associates with fall has hit even as my house is STILL in chaos from our crazy move. You can read all about that HERE.
I’ve had 3 zucchini sitting on the counter this week with full intent to use them since Saturday – soup, but we were making soup for someone with a squash allergy. Grilled, but the grill ran out of gas within 5 minutes. Roasted, but we didn’t need all 3 for that. In eggs, but we didn’t need all 3 for that either. Cobbler – YES! But my family. They might not be a fan. Challenge on.
You know that feeling when you are trying to make a dish and sneak a little something in there the family doesn’t like? You hurry…hear someone coming and either freeze or move at warp speed. Yeah. Totally me. I didn’t get so sneaky about these veggies that I shredded them but that’s my recommendation for you if you’re just positive your family won’t eat this sweet dessert. Shred those suckers right in.
My family knew something was up when I made them try a bite before LOOKING at what I made but they were actually quite obliging and gave me little hassle this time. I was lucky on that one. Every one of them tasted it, pronounced it a success, then asked what was in it. One child described it as a mix between an apple and zucchini crisp and a sugar cookie.
- 6 cups thinly sliced apples (go with a semi-tart apple like a McIntosh)
- 4 cups thinly sliced zucchini (approximately 1.5 zucchini 8 inches long and 2 inches in diameter if you are shredding since it fills more space)
- 1 teaspoon ground cinnamon
- ½ cup sugar
- 2 cups flour
- 1.5 cups sugar
- 2 teaspoons baking powder
- 2 large eggs
- ⅔ cup butter (melted)
- 1 teaspoon salt
- Preheat oven to 350⁰.
- Mix apples, zucchini, cinnamon, and ½ cup sugar in 9 x 13 pan. (You can use a smaller dish but the topping will not bake through as nicely.)
- Mix flour, sugar, baking powder, and salt together.
- Whisk eggs into melted butter quickly so the eggs don’t start cooking in the hot butter.
- Topping will be thick but fall apart easily.
- Cover apple and zucchini mixture with topping.
- Bake for approximately 45 minutes until top is brown and a toothpick comes out clean when inserted in the center of dish.
- Serve warm with milk or ice cream.
Drop me a line and let me know if you’ll give it a try!