Low Sugar Mock Apple Zucchini Crisp Recipe Gluten Free Recipes

ZUCCHINI COBBLER

Steps:

• Preheat oven to 375°. Spray a casserole dish with non stick cooking spray; set aside.
• Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
• Press about 1/3 of the mixture into prepared pan. Bake for 12 minutes.
• Bring cubed zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg.
• Cover and simmer 5 minutes. (Mixture will be thin.)
• Spoon zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
• Bake for an additional 40-45 minutes, or till golden brown.
• Serve warm with a scoop of vanilla ice cream.

MOCK APPLE CRISP (GLUTEN & SUGAR FREE)

Steps:

• Preheat oven to 350°.
• Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
• Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
• Bake until slightly browned, about 10 minutes. Cool on wire rack.
• Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
• Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
• Bake for 45 minutes.

ZUCCHINI CRISP (APPLE CRISP)

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.