This weeks‘ assignment is a tough one: Savoury Tomato Crisp. Uugh. With a tomato-hating husband that calls for adjustments- big time.
In addition, tomatoes are not yet in season here in Calgary and I despise the idea of using canned tomatoes. They are awesome in a sauce, bolognese, lasagna etc. but as a star in this dish? No way!
Nicole from The giving Table is this weeks‘ host. Hop over to her site for the original recipe. I need to find other ingredients.
Zucchini Apple Crumble
1/2 crisp apple
1 tbsp margarine
2 tbsp oats
1 tbsp dark brown sugar
1 tbsp slivered almonds
1/2 tsp Saigon cinnamon
Cut the zucchini and the apple in thin slices and place in a baking tray. I used two really small ones and a medium sized one. Just adjust the amount of apple and zucchini to the tray of your size.
Mix margarine, sugar, nuts and cinnamon and sprinkle it on top. Bake in a 200C oven until golden brown on top. Mine took approx. 15min. Enjoy!