Good old summertime!!

Wow, it's the 14th of July already!!  We had some really hot humid days last week, in the 90's, but fortunately it has been cooler and less humid this week.  Yesterday there was a party at my brother & sister-in-law's (Sam & Peg) house, their son Keith was home from Florida for a few days and his daughter Alex from PA was there too.  I was trying to think of some food to take.  I had a couple of zucchini that had been given to me and I was looking for a recipe to use them in and I found a recipe for Zucchini Cobbler.  The reviews said it tasted like apples so I thought I'd try it.  I was a hit with most of the people that tried it.  So I thought I'd post the recipe on here, of course this isn't quite the original recipe since I had to make it mine with my little changes here and there, as usual. LOL  Here it is, give it a try, I think you'll like it.  By the way the original recipe made a 10 x 15 inch baking dish, since this kind of an odd size dish, I changed it to fit a 9 x 13 inch baking dish.

Zucchini Cobbler
Note: To save time, you can prepare  the zucchini and start cooking it, and prepare the crumb mixture while the zucchini is cooking.
Crumb Crust/Topping:
2 3/4 cups flour
1 cup white sugar
1/2 cup brown sugar
1 1/4 cups chilled butter or margarine (2 1/2 sticks)
1/2 cup oatmeal
3/4 tsp. cinnamon

Preheat oven to 375°.  Grease a 9 x 13 inch baking dish.  In a large bowl combine flour and brown and white sugars.  Cut in the chilled butter with 2 knives or pastry blender until the mixture is in small crumbs.  Set aside 1/2 cup of the mixture.  To the remaining  mixture add the oatmeal and cinnamon.  Press half of this mixture into the greased baking dish forming the crust..  Make the filling.  Pour it onto the crust.  Top with the remaining crumb mixture.  Bake 35 to 40 minutes or until top is golden.  Serve warm or chilled.

Filling:
7 cups peeled, seeded, thinly sliced zucchini
1/2 cup lemon juice
3/4 cup white sugar
1/2 cup brown sugar
1 tsp. apple pie spice (or 3/4 tsp. cinnamon plus 1/4 tsp. nutmeg)

In a large pan or skillet over medium heat, cook zucchini in lemon juice until zucchini is tender, about 20 minutes. Stir in the brown and white sugars and apple pie spice ( or cinnamon and nutmeg). Cook another minute or two. Stir in the reserved 1/2 cup of crumb mixture. Stir constantly until it thickens. Remove from heat.