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Zucchini Desert Crumble
From PRAIRIESIDE SUITES LUXURY B&B
Mix in processor: 4 Cups Flour 1/2 Cup Sugar 1/2 tsp. Salt 3 sticks melted butter Reserve 1 cup of this for topping and press the rest into a 9" x 13" pan
7 Cups Zucchini peeled, seeded and chopped into 1/2" x 1/2" pieces Boil zucchini & lemon juice together until tender. Add sugar, cinnamon & tapioca. Mix together and spread on crust. Add reserved topping over top and sprinkle with cinnamon. Bake 375 for 20-25 minutes. |
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