Having used up most of my zucchini in muffins, breads, and cake, I used summer squash instead. I cut the squash in half, removed the seeds, and nuked the halves in the microwave for 5 minutes. Then I scooped the flesh out of the shells and chopped into 1/4" cubes, more or less. Since the squash was pretty tender at this point, it cut way down on the stovetop cooking time. I increased the lemon juice to one cup, used packed brown sugar instead of white in the squash mixture, & added 2 heaping teaspoons (instead of one) of cinnamon. I also threw in a couple handfuls of raisins. To the crumble mixture I added 3/4 cup of oatmeal and used 1 cup brown & 1 cup white sugar. I added an additional teaspoon of cinnamon to the topping mixture before covering the squash. Served hot with vanilla ice cream, my hubby said it was the best cobbler he'd ever had!
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