Mock Apple Crisp Food

ZUCCHINI COBBLER

Steps:

• Preheat oven to 375°. Spray a casserole dish with non stick cooking spray; set aside.
• Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
• Press about 1/3 of the mixture into prepared pan. Bake for 12 minutes.
• Bring cubed zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg.
• Cover and simmer 5 minutes. (Mixture will be thin.)
• Spoon zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
• Bake for an additional 40-45 minutes, or till golden brown.
• Serve warm with a scoop of vanilla ice cream.

MOCK APPLE CRISP

Steps:

• 1. Spread tomatoes on a greased baking pan.
• 2. Mix brown sugar & cinnamon, sprinkle over tomatoes.
• 3. Dot with 1 tbs butter.
• 4. Pour juice over top.
• 5. In a bowl combine flour, oats , salt,baking soda and sugar.
• 6. Stir in melted butter to make a crumbly mixture.
• 7. Spread evenly over tomatoes.
• 8. Bake in a 350* oven until lightly browned.

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

MOCK APPLE CRISP

Steps:

• Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
• Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
• Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
• Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
• To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
• Drizzle the butter evenly out over top. Stir again to evenly combine.
• Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
• Bake the zucchini crisp at 375 degrees for 30-35 minutes.
• Remove it from the oven, and let the dish rest for at least 5 minutes.
• Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.

MOCK APPLE CRISP (RITZ)

Steps:

• Preheat oven to 425 and butter a 2 quart casserole.
• For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
• Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
• For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
• Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.

ZUCCHINI CRISP (APPLE CRISP)

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.

MOCK APPLE PIE

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

MOCK APPLE CRISP (GLUTEN & SUGAR FREE)

Steps:

• Preheat oven to 350°.
• Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
• Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
• Bake until slightly browned, about 10 minutes. Cool on wire rack.
• Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
• Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
• Bake for 45 minutes.

MOCK APPLE PIE SQUARES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

MOCK APPLE PIE

Steps:

• Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min.
• Heat oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
• Roll out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 30 to 35 min. or until golden brown. Cool.