Zucchini Dessert

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups cold butter
• Filling:
• 8 to 10 cups cubed, seeded, peeled zucchini (4 to 5 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions:

1. In a large bowl, combine the flour, sugar, cinnamon and salt.
2. Cut in butter until crumbly; reserve 3 cups.
3. Pat remaining crumb mixture into a greased 13-inch by 9-inch baking pan.
4. Bake at 375° for 12 minutes.
5. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil.
6. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender.
7. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
8. Spoon over crust; sprinkle with the reserved crumb mixture.
9. Bake at 375° for 40-45 minutes or until golden.