'Apple' Crumble Slice

 

This may be the most amazingly sneaky recipe I've ever made. I mean I've done lots of hidden veggies recipes before but this really takes the cake. I called it an apple crumble slice and my kids went nuts for it. But let me tell you a secret ... there isn't any apple in it.

So do you want to take a guess as to exactly what is cooking in this pan?

It's zucchini!!!

Seriously.

I found this recipe for Zucchini Pie Bars on Crazy for Crust and I was immediately intrigued but quite dubious. How on earth would zucchinis taste like apples? Especially as I wouldn't be smothering it in ice cream and caramel sauce like the original recipe. But I'm always up for a challenge so I gave it a go.

The slice consists of a pastry base which you bake until golden brown. Then the filling is diced zucchini sauteed in butter, cinnamon and sugar until just soft and then drained. Next there is a buttery crumble topping.

There was absolutely no discernible taste of zucchini. For all intents and purposes it was an apple slice, although perhaps a little less sweet than normal. The crust and crumble were crisp and buttery and the filling was soft and lightly spiced with cinnamon and lemon. My boys absolutely devoured it, asking for seconds and thirds.

So do I feel a little guilty about the deception? Not even a little bit. It is totally delicious and my extremely fussy 4 year old actually ate a serve of vegetables. Win!

'Apple' Crumble Slice
Adapted from Crazy for Crust

For the Crust:
125g softened butter
1 1/2 cups white spelt flour
1/4 cup coconut sugar
1/4 ts salt

For the Filling:
3 large zucchini, peeled and diced
2 tbs butter
2 tbs coconut sugar
1 ts cinnamon
zest 1/2 lemon

For the Topping:
125 softened butter
1/2 cup coconut sugar
1 cup white spelt flour
1/2 ts cinnamon
1/2 cup rolled oats
1/4 ts salt

Line a 20x30cm slice pan with baking paper. Preheat oven to 170 degrees Celsius.

To prepare the crust, place all ingredients into a food processor and pulse until the mixture is crumbly. It may look dry but if it sticks together when you squeeze a handful it is ready. Press the mixture into the prepared tin and bake for 13 minutes.

To make the filling, melt the butter and sugar together in a frying pan over low-medium heat. Add the zucchini, cinnamon and lemon zest and cook, stirring often, for approximately 5 minutes or until the zucchini is just starting to soften. Remove from the heat and drain until ready to use.

While the zucchini is cooking prepare the topping. Place all ingredients into the food processor and pulse until crumbly.

Remove the hot crust from the oven and scatter the cooked zucchini carefully over the top before sprinkling the topping evenly over the top. Bake for around 25 minutes or until golden brown.

Cool completely in the pan before slicing into bars and serving. Can be stored in the fridge for 3 days in an airtight container or up to 1 month in the freezer.