I Can’t Believe It’s Not Apple Crisp: A sneaky and sweet way to use an overabundance of zucchini

Summertime Farmer’s Market Dessert

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”–Jim Davis

There is an oft repeated cautionary tale reminding parishioners to lock their car doors during the summer months when attending worship services.  Otherwise, when you return after service, your car will have been gifted all the extra, and unwanted, zucchinis from a neighbor’s garden!  

My mom recently repeated that story to me, and it made me think of my grandmother, her mother, Helen.  As a child, my siblings and I often stayed with my maternal grandparents during the summer months, and we came to know much of the ins and outs of their life.  This understanding of their life grew even greater during a two year stint in which I lived with them, as a young adult.  And, that day-to-day life revolved around projects/chores around the house, their church community, family, and most importantly, mealtimes–with special emphasis on summertime produce for freezing, canning, and, of course, eating! 

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For example, during the summer months as a child, Pappaw grew a garden, as did all of their neighbors and fellow church community. Throughout the summer Pappaw gave extra vegetables to neighbors and friends.  In return, they reciprocated with their bounty.  Their in-home summer diet was supplemented with regular trips to a nearby produce stand, one town over from the little community in which they lived.  

Therefore, even though, as a young child, I grew up surrounded by distinct aromas, vibrant colors, and a wide variety of shapes of summer produce.  Half-runner beans, strung and broken into pieces cooking on the stove in a pressure cooker; sweet ears of corn on the cob, shucked, boiled and ready to be served up with tubs of “oleo;” glass jars of a neighbor’s sorghum syrup ready to be drizzled over biscuits, fresh bell peppers–although they called them “mangos”–chopped and ready for salads, sauces, or other recipes, and thinly sliced beefsteak tomatoes sprinkled with salt were common weekly summer meal features. Summer desserts featured strawberry shortcakes and blackberry cobblers, as each of those fruits came into season.  Other summertime desserts included watermelon wedges cold and salted, along with fresh summer melons, cut in half, and filled with ice cream or cottage cheese.

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Then came the two years that I lived with them.  No longer were my grandparents able to grow, manage, and maintain their garden, but it didn’t stop their neighbors and community members from sharing the bounty of their gardens with them.  Cue stage right, enter the oversized zucchini–countless oversized zucchini covering the kitchen counter from well-meaning garden-growing church community members!

Grandmother would cut up those zucchinis with fresh peppers, onion, and tomatoes.  Then, she’d season them and cook ‘em all up together–sometimes on the stovetop, like a stew, and sometimes in the oven with cheese and bread crumbs on top.  Her favorite variation was something she called zucchini boats in which she sliced large zucchinis in half, smothered each half in spaghetti sauce, sprinkled the sauce with parmesan, and baked them until golden brown in the oven. Finally, Grandmother Helen also baked zucchini breads and zucchini cakes–sheet or layer with cream cheese or buttercream icing.  Therefore, I absolutely believe that she would have loved the recipe that follows.

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Here’s to my grandparents’ summer time vegetable meal memories. And remember, if life gives you lemons, I mean zucchinis, then here’s a way to turn them into a sweet, summertime dessert!  It may have you saying, “I can’t believe it’s not apple crisp!”  

P.S. Be sure to tag me on social media, or reach out to me via email if you make this!

I Can’t Believe It’s Not Apple Crisp:

Summertime Farmer’s Market Dessert

Gluten-Free and Vegan Options

Ingredients:

Filling:

6 cups peeled, deseeded (if large) and cubed (think thick pineapple chunks) zucchini* (About 5 medium store-sized zucchini/squash)

½ cup sugar or pure maple syrup

¼ cup lemon juice

1 ½  teaspoon apple pie spice (Can substitute with 1 teaspoon cinnamon, ¼  teaspoon nutmeg, & ⅛ teaspoon allspice)

2 tablespoons all purpose flour, gluten-free if needed

Streusel Topping:

1 cup oats

¾ cup all-purpose flour, gluten-free if needed

¾ cup brown sugar

½ teaspoon cinnamon

½ cup cold butter, cut into pieces (can use vegan variety)

Directions:

Peel and cube zucchini.

Over medium heat, add prepared zucchini and all filling ingredients EXCEPT flour.

Allow to cook down, approximately 10-20 minutes, or until zucchini chunks are super soft when pressed with a spoon.   

Stir in flour and allow to cook 3-5 more minutes, or until flour has been well incorporated and filling has thickened.  

Meanwhile, preheat oven to 375 degrees.

Spray 8×8 or 9×9 square baking dish with nonstick cooking spray.

In a medium bowl, mix together oats, flour, brown sugar, and cinnamon until well blended. 

Cut in cold butter into mixture, using a fork or pastry blender, until crumbly, careful not to overmix. Set aside.

Spread zucchini filling mixture evenly into prepared baking pan.

Sprinkle with streusel topping mixture.

Bake 30-45 minutes, or until topping is crispy, golden brown and juices are bubbling along edges.

Allow to cool 15-20 minutes before serving.

Makes 6 generous servings or 9 smaller servings.

Feel free to top with favorite ice cream or whipped topping if desired.

*Feel free to experiment with other summer squashes, such as, yellow squash, crookneck squash, pattypan, cousa squash, and zephyr varieties 

Peel zucchini 🥒

Cut them up into pineapple chunk size.
MIx the filling up, add it to pot, and cook it down.
MIx together dry ingredients for streusel.
Cut cold butter into streusel mixture.
Bake it up until top is crispy and golden brown, and the juices are bubbling around the edges/sides.
Serve it up, once cooled!

Here's a sweet way to get a serving of vegetables in, and it will also help you use up all of those zucchinis your neighbors love to share! 🥒
With or without topping, you won’t believe it’s not apple crisp!

Blueberry Lemon-drop Donuts with gluten-free and vegan options

In all my work, I try to say ‘You may be given a load of sour lemons, why not try to make a dozen lemon meringue pies?'”–Maya Angelou

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One snow storm followed by another within the span of one week, and this snow was then followed by the coldest temperatures of the year.  It seems that old man winter has already tossed a few iced lemons our way in the month of January. I can’t help but wonder what frosted goodies he has in store for February!  Of course, there’s always the hope that January has dished up the worst that winter has to offer!  Hey, it could happen . . . 

Perhaps it was due to all of the snow, but I decided last week that if life was going to hand us lemons, I might as well make something out of those tart orbs of joy!  Picking up a lemon in my hand last week, it reminded me of sunshine on crisp winter snow.  I kept thinking of the way in which mid-morning winter sunlight slanted over trees that looked as if they had been dunked in a bag of confectioners sugar as decoration for the crystalized sugar frosted white hills.  Those frolicsome winter rays make me feel as lighthearted as that vibrantly colored lemon in my hand. 

Truthfully, I had already been researching the various ways in which I could bake gluten-free, plant-based donuts. Since my diagnosis of celiac disease over ten years ago, donuts are not something I necessarily crave, but every now and again, I think eating one would be a nice treat.  In fact, it wasn’t until last year during a visit to Lexington, KY, that I actually ate my first gluten-free (and surprisingly plant-based) donut since that diagnosis at Gluten-Free Miracles Bakery & Cafe.  Ever since enjoying the cakey-goodness of that treat, I have wanted to recreate it at home.

While I am dedicated to eating a whole-food plant based diet, with as little processed food as possible, I do believe in balance, and that includes occasional sweet treats–especially if I am the one controlling the ingredients.  That said, it is not my desire to determine how others should eat.  Everyone has to figure out what foods work best for their own unique bodies.  Therefore, when creating this recipe, I tried very hard to make it as inclusive as possible, so no matter the dietary preferences, this is a doable and fairly easy recipe.

Moist and springy inside, bursting with blueberry goodness!

On a final note, my family (God bless them for being my ever-willing taste-testers.) found the limoncello to be overpowering in the glaze when it was first made; however, the taste mellowed within hours of mixing it.  In fact, they determined that they preferred the glaze a bit thicker with only a small amount of lemon juice (1 tablespoon or less) and no limoncello.  Additionally, in terms of flavor and texture, they preferred a light sprinkling of sparkling sugar over the glaze, but that is totally optional!

Regardless of how you choose to make this recipe, I sincerely hope that you do give it a try.  Whether you dunk one of these lemony rings in coffee, tea, or favorite milk, or if you choose to simply serve it warm, enjoying it bite by tangy, sweet bite, may this recipe brighten and warm your heart with a taste of baked sunshine on a chilly winter day. 


Blueberry Lemon-drop Donuts with Glaze 

(with gluten-free and vegan options)

Ingredients

*2 eggs or fleggs 

**1 ½ cup all purpose (gluten free) flour 

¾ cup oat flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoon cinnamon

Zest of one lemon

1 tablespoon vinegar 

2 tablespoons lemon juice

2 teaspoons vanilla extract

¼ cup sugar

¼ cup maple syrup

½ cup milk

¼ cup applesauce (can substitute melted butter, melted vegan butter, or melted coconut oil)

⅓ cup fresh blueberries lightly dusted with (gluten free) flour of choice

Glaze

1 cup confectioners sugar

***1-2 tablespoon limoncello, lemon flavored vodka, or lemon juice–depending on desired strength of flavor

½ teaspoon vanilla extract

Pinch of salt

1-2  tablespoons favorite milk, if/as needed

Directions

If using “flegg,” mix together first and set aside as directed below

Zest lemon and set zest aside.

Preheat the oven to 375 degrees.

Prepare two 6-donut pans by coating with non-stick baking spray or other preferred method of “greasing”

Combine flours, baking powder, baking soda, salt, cinnamon, and lemon zest in a large bowl.

In a medium bowl, whisk together eggs (or fleggs) with vinegar,  vanilla extract, lemon juice, sugar, syrup, milk, and applesauce (or butter or oil).

Stir into dry ingredients until just combined.

Gently fold in blueberries.

Divide batter evenly among donut pans.

Bake for 10-15 minutes or until a toothpick inserted comes out clean.

Allow to cool in the pan for 5 minutes before flipping onto the rack to cool 5-10 more minutes.

Meanwhile, using a fork, stir together glaze ingredients using less liquid at first until desired consistency is reached with the glaze looking white and thick, rather than translucent and thin. Drizzle glaze, as desired, over donuts.

Sprinkle tops of glazed donuts with lemon zest, colorful sprinkles, crystal sugar, or chocolate sprinkles, if desired.

Store in an airtight container in the refrigerator for up to one week.

Can freeze, unglazed donuts up to one month in an airtight container.

Recipe Notes:

*flegg = 2 tablespoons ground flaxseed with 5 tablespoons water, stir together gently, set in fridge 15 minutes 

**Can use all-purpose flour if gluten-free variation is not needed due to allergy/celiac disease

***If a vanilla glaze is preferred, eliminate the limoncello, lemon flavored vodka, or lemon juice, and increase amount of milk as needed to achieve desired pourable thickness 

Divide the batter evenly in two 6-donut pans.
When baking with blueberries, whether frozen or fresh, it helps to dust them with a bit of flour
Allow to cool in the pan for five minutes before cooling the rest of the way on racks. Then, glaze as desired!