INGREDIENTS
Apple filling:
- 3 small zucchini squash (475g)
- 2 ½ tbsp lemon juice
- 2 tbsp butter
- ¼ cup granulated erythritol
- 1 tsp ground cinnamon
- ¼ cup water
- ½ tsp liquid stevia
- ½ tsp xanthan gum
- Dash of salt
- For the Crisp:
- 4 oz pecans
- 1 oz almonds
- 1/3 cup almond flour
- ¼ tsp salt
- 3 tbsp granulated erythritol
- 1 tsp ground cinnamon
- Dash of ground cloves (optional)
- Dash of nutmeg (optional)
- 4 tbsp butter
- ½ tsp liquid stevia
INSTRUCTIONS
Preheat your oven to 350F.
Make the “apple” filling: peel and dice your zucchini into ¼ inch cubes. In a medium saucepan over medium-high heat, add your zucchini, lemon juice, butter, and erythritol. Cook for around 5 minutes, then add the water, stevia, cinnamon, and salt. Cover and cook for around 15 minutes, then add the xanthan gum and stir until it is thickened. You can cook for an additional 1-2 minutes if you think it needs to be thicker. Take off the heat and add to a small casserole dish.
Make the crisp: In a food processor or nut chopper/grinder, add your pecans and almonds and pulse or chop until in small pieces. Add the nuts and all of your ingredients, except for the butter and stevia, into a large bowl. Combine well. Add the butter and cut the butter into the dry ingredients. This can be done with a pastry cutter, two knifes, a fork, or with your fingers. Cut the butter in until it is like a thick crust dough. Add the liquid stevia and fold into the dough, making sure to distribute well.
Crumble the crisp dough on top of the “apple” filling in an even layer and bake for 25 minutes or until the crisp layer starts to brown.
Let cook for at least 10 minutes or until the crisp layer hardens.
Serve a la mode or by itself, warm or cold.
Enjoy!
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