Sweet Summer Squash Crumble
Instead of fruit, use your favorite summer squash for a new take on this comfort food.
- Butter, to grease pan
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, diced
For crumble filling:
- 3 1/2 cups chopped summer squash (such as patty pan or yellow)
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350 degrees. Butter an 8- or 9-inch square baking dish.
- To make crust, in a large bowl, combine flour, sugar, and salt. Add butter and combine using fingers or a pastry blender until mixture is uniformly crumbly. Set aside 1/2 cup mixture. Add oats to bowl and thoroughly mix. Spread half mixture into bottom of prepared pan and bake 15 minutes.
- Meanwhile, make filling. Combine squash and lemon juice in a large saucepan and cover. Cook over medium-high heat for 8 to 10 minutes until tender. Add sugar, cinnamon, and nutmeg, stirring until just combined. Add 1/2 cup reserved flour mixture and cook, stirring, for 1 minute. Pour filling into prebaked crust and top with remaining flour-oat mixture. Bake 35 to 45 minutes until bubbly.
- Recipe provided by Kirsten Madaus of FarmFreshFeasts.com
Per serving: 270 kcal cal., 8.5 g fat (5 g sat. fat), 120 mg sodium, 1 g fiber, 3 g pro., 15 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet