Zucchini Crisp 2014

It is that time again. This may be the annual highlight of friends, family and coworkers.  Yesterday I took the larger of the two workout zucchini and transformed them into a far less healthy form.  That is right, it was time to make the annual Zucchini Crisp!

This year I took a few more pictures of the preparation.  As linked many times already, the first Zucchini Crisp post here includes the full recipe for anyone interested in making one of these delicious desserts themselves.

First peel, slice and remove the spongy core.

First peel, slice and remove the spongy core.

Dice up the ring into pineapple size chunks

Dice up the ring into pineapple size chunks

The magic elixir

The magic elixir

This really is the magic juice the transforms a mere garden squash into something that tastes as good as an apple. In fact, some people have even said that they liked the Zucchini Crisp BETTER than Apple Crisp.

The filling once cooked and cooling

The filling once cooked and cooling

Gotta love a recipe that uses THREE sticks of butter

Gotta love a recipe that uses THREE sticks of butter

Crust mixture all ready

Crust mixture all ready

Crust mixture pressed into the pan

Crust mixture pressed into the pan

Spread the filling on top of the bottom crust

Spread the filling on top of the bottom crust

After adding the top crust

After adding the top crust

A dusting of cinnamon for the final touch before baking

A dusting of cinnamon for the final touch before baking

All baked up

All baked up

Final result 'a la mode'

Final result ‘a la mode’

Sadly, less than 24 hours after this last picture was taken, the crisp was all done.  I took most of it to work with me today and none returned.

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