Grand Rapids Bed & Breakfast

Zucchini Dessert Crumble

This morning we served our homemade Zucchini Dessert Crumble for breakfast. Everyone thought they were eating an APPLE Crumble! It was accompanied by fresh fruit, Belgian waffles, and an egg & veggie scramble. Nothing left . . .except of course lots of happy guests.

When the weather is hot and the zucchini grow really large I love to prepare this pie filling. I look for as many giant zucchini’s as I can find and prepare this filling so I can freeze lots of it for future use. Funny thing, I’m not much of a pie person, it’s a little too sweet for me. So I tweak my recipes using less sugar and often incorporate them into a simple desert crumble or coffee cake.

So then instead of producing a 9″ pie, I can create something yummy in a larger 9″ x 13″ pan. I love to use my clear Pyrex glass bake ware. Why the clear glass dish? Because we eat with our eyes first. I think food should be enticing and draw you in for a closer look. So seeing through the side of the dish says, “I look good…wait till you taste me!”.

When the weather is cooler and the garden has been put to bed for the season, there’s nothing better than filling your home with the smell of garden fresh baked goodness. I go to my freezer and pull out my precious Zucchini filling and make it into a simple crumble which uses only 4 ingredients and can be mixed in a food processor OR you can dump all into a one gallon zip lock bag. Add dry ingredients first, shake well and gradually add in the cooled melted butter, shaking the bag in between (this is a great way to involve your children or grandchildren) AND no extra dishes to wash! I’m not only a GOOD COOK but I’m a SMART COOK! The truth is… with guests mulling around our B&B I never know when I’ll have company in the kitchen with me. So I’m always trying to keep the kitchen looking clean (no big messes) while I’m baking and this works great.

Ingredients for crumble:

4 cups flour
1/2 cup sugar
1/2 tsp. salt
3 sticks melted butter

Mix flour, sugar, salt and melted butter together. Reserve 1 cup of this for topping and press the rest into a 9 x 13 pan.

Ingredients for Zucchini filling:
7 cups zucchini that has been peeled, seeded, and chopping into 1/2″ x 1/2″ pieces
2/3 cup lemon juice
1 1/4 cups sugar
1/2 tsp. cinnamon
3 Tbsp. tapioca

Preheat oven to 375. Boil zucchini and lemon juice together until tender. Add sugar, cinnamon, and tapioca. Mix together and spread on crust. Add reserved crumble mixture over the top and sprinkle with cinnamon.

Bake at 375 degrees for 20 to 25 minutes.

I like to serve this with a swirl of caramel on the plate and a dollop of whip cream beside.

It’s just the little treats like this that make a stay at PrairieSide Suites special for our guests. From the little things like in room wine chillers and heated towel bars, to the big things like fireplaces and two person Jacuzzi tubs in every room, we’ve thought of everything to make your stay at our bed & breakfast perfect. The modern design of every room means all you need to do is chose which fits your style and you’ll be assured you have everything you need. Check out our rooms,  amenities and then book your room today so you can enjoy everything that makes PrairieSide Suites Bed & Breakfast the perfect place to stay.

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