I mean…it’s zucchini BUT it tastes like apples.
Anyway, I decided to make a small serving version just for me for dessert.
Now you can make a teeny one or a big one for the whole family.
Either way – you won’t believe it’s NOT APPLES.
I left the zucchini skins on just so you could see that it really is zucchini. When you make it I recommend peeling the zucchini – that way it is even more appley.
Oh, yes, and this single version is even pretty healthy! (Vegan, gluten free, dairy free)
Small Batch Zucchini “Apple” Crisp (2 servings)
2 cups finely diced, seeded zucchini (peeled is better)
juice of 1 lemon (~1/4 cup)
1 Tbsp Stevia
1 tsp cinnamon
sprinkle of ginger & nutmeg
1 Tbsp coconut flour
1/4 cup quinoa flakes
1 Tbsp Stevia
1/2 tsp cinnamon
2 Tbsp coconut oil
Preheat oven (or toaster oven) to 375. Spray 2 – ramekins or 1 – 3X6 oven safe dish with cooking spray, set aside.
In a medium sized saucepan, bring zucchini and lemon juice to a boil. reduce heat and simmer 8 minutes. Stir in the Stevia and spices and cover and simmer 5 more minutes.
While zucchini is simmering, in a small bowl, crumble together the coconut flour, quinoa flakes, Stevia, cinnamon, salt, and coconut oil.
Sprinkle 1/3 of the crumbs into the prepared ramekins (or single dish). Press down firmly. Bake in the 375 oven for 5 minutes.
Remove the crust from the oven.
Spread the cooked zucchini on top.
Sprinkle the remaining crumbs on top.
Cook at 375 until topping is nicely browned – about 20 – 30 minutes.
Serve hot. (Be careful! It is extremely hot when it comes out of the oven – let it cool for at least 5 minutes before eating!)
I like to put a spoonful of ice cream or whipping cream on top!
According to Myfitnesspal for each serving (recipe makes 2):
263 calories, 21 carbs, 15 fat, and 4 protein.
Of course you can make this with apples and do it the way everyone else does it….but why not try something a little different? Seriously. Try it. When it is peeled you can’t tell the filling isn’t apples.