Zucchini Crumble

The humidity index is back up to 70% and the summer heat has left us. I do love 15 degree mornings and 22-24 degree highs. This morning we took a walk on the beach at cherry point and collected some old abandoned wood there which Kurt will craft into a clothing rack for our dress-up corner.

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This was some fabulous 1:1 time with my little guy, a while back, with Daria the photographer. We have had an amazing 4 months of transitioning into Island life, and are enjoying stuffing ourselves with blackberries, zucchini (HUGE ones!), blueberries, peaches (local supplier of Okanagan ones finally – yah!), cucumbers, and tomatoes, some even right from our garden. Here is an annual recipe in our family, as we say good bye to summer. Daria has become our family’s expert crumble topping maker… yah!

Zucchini Crumble: 8c peeled grated zucchini, 1/3 c lemon juice,  – cook and stir for 15-20 min with lid off on medium heat, then stir in: 1c sugar or honey, 1 tsp cinnamon, 1/2 tsp nutmeg. Remove from heat. Combine 2c flour (I use spelt), 1c brown sugar, 3/4c butter, and layer this crumble topping on top of the zucchini mix in a 10×15″ dish (I use smaller, deeper one). Bake for 40 min at 375F. My favorite is to serve this to guests as simply a “crumble” and have them guess the ingredients!

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