Ingredients for crumble:
4 cups flour
1/2 cup sugar
1/2 tsp. salt
3 sticks melted butter
Mix flour, sugar, salt and melted butter together. Reserve 1 cup of this for topping and press the rest into a 9 x 13 pan.
Ingredients for Zucchini filling:
7 cups zucchini that has been peeled, seeded, and chopping into 1/2" x 1/2" pieces
2/3 cup lemon juice
1 1/4 cups sugar
1/2 tsp. cinnamon
3 Tbsp. tapioca
Preheat oven to 375. Boil zucchini and lemon juice together until tender. Add sugar, cinnamon, and tapioca. Mix together and spread on crust. Add reserved crumble mixture over the top and sprinkle with cinnamon.
Bake at 375 degrees for 20 to 25 minutes.
I like to serve this with a swirl of caramel on the plate and a dollop of whip cream beside.
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