Summer squash made into a delicious cobbler! 
I still had a chunk of squash to use up from my 13.6 pounder that my dad gave me and I wanted to make another dessert…I must say this is delicious! If you don’t have squash or you don’t care to use it, you can swap it out for apples or peaches and it would be just as divine. I love a good crumb topping so I not only put it on the top, but I also put some on the bottom to form a crust. I love how this turned out and you can’t even tell it’s squash; my family thought it was peaches. Some of us had it plain, some added a drizzle of cream on top while others had it in a bowl with milk…anyway you try it, it’s scrumptious!
Ingredients are as follows:
10 C squash, peeled & diced
1/2 C lemon juice
2 tsp. vanilla
3/4 C brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg2 C flour
1 C oats
1 1/2 C sugar
1 C cold butter, cubed
1/2 C lemon juice
2 tsp. vanilla
3/4 C brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg2 C flour
1 C oats
1 1/2 C sugar
1 C cold butter, cubed
Directions:
Preheat oven to 350 degrees; grease a large baking dish.
In a large skillet place the squash, lemon juice, vanilla, brown sugar, cinnamon and nutmeg. Cook over medium heat until tender; set aside to cool a little.
In a bowl mix the flour, oats and sugar; add the butter.
Cut in the butter until you have a coarse, crumbly mixture.
Take a cup of the crumb mixture and mix it into the squash.
Take some of the crumb mixture and pat it into the bottom of the dish.
Pour the squash on top.
Sprinkle the remaining crumb mixture on top.
Bake for 40-45 minutes; until golden brown.
Serve and enjoy!
I have summer squash coming out of my ears! So I was really happy to find this recipe. It is SO DELICIOUS! Easy to make, and I had all the ingredients. Love it!!
Thank you, I’m so happy you found it too 🙂