Zucchini & Plum Crumble (or is it a Crisp?)

As I said in the last entry, which confusingly was also the first entry, I have personally created the following slightly kooky recipe to use up excessive amounts of zucchini in new and interesting ways.

I wouldn't replace the traditional summer fruit crumble/crisp recipe with this, but it might be a good one to use with kids who are picky about veggies. Or if you are being attacked by garden zucchini.

I wish I had a picture of the dish, but as noted, there was a lot of wine involved that day...

ZUCCHINI & PLUM CRUMBLE AND/OR CRISP

For the filling:

3 c. zucchini, finely diced or grated

6 plums

1/3 c. sugar

1 tsp. cinnamon

2 tsp. flour

1 tbsp. butter

salt

For the topping:

1 c. quick cooking oats

1 tsp. cinnamon

1/3 c. raisins

1/4 c. sugar, I prefer brown

1/4 c. butter, softened

1 tbsp. pepitas or sunflower seeds (optional)

1. Saute zucchini in the butter and a dash of salt until it has softened. Remove from heat and pat out as much moisture as you can.

2. Combine the zucchini with the rest of the filling ingredients and let it sit for a half an hour or so, until the plums have made things nice and juicy.

3. In the meantime, pre-heat the oven to 350 degrees (Fahrenheit, in case you were wondering) and then set about combining the crumble/crisp ingredients. You should have a loose, chunky dough. If it's too dry add some ice water or a little more butter. If it's too dense and doughy, add a little flour.

4. Place filling in an 8x8 glass baking dish and cover with the topping.

5. Bake for 40-45 minutes. Serve hot, with vanilla ice cream or frozen yogurt if you like that kinda stuff.