Mock Apple Crisp (Gluten & Sugar Free)

Ingredients

• 4-5 cups zucchini, peeled and sliced
• 1/2 cup fresh lemon juice
• 1/2 teaspoon stevia powder
• 1 tablespoon vegetable glycerin (optional)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Crust

• 1 1/2 cups buckwheat flour (or use another gluten free flour or combo)
• 1/2 teaspoon stevia powder
• 4 1/2 teaspoons arrowroot
• 1/4 teaspoon salt
• 3/4 cup cold butter or margarine, cut up (12 T)
• 1 1/2 teaspoons vanilla

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.

3. 3

   Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.

4. 4

   Bake until slightly browned, about 10 minutes. Cool on wire rack.

5. 5

   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.

6. 6

   Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.

7. 7

   Bake for 45 minutes.