Mock Apple Crisp Gluten Sugar Free Food

SUGAR FREE APPLE CRISP (GLUTEN FREE, LOW CARB)

Steps:

• Preheat the oven to 350°F. Add apples to a medium size bowl, combining with some sweetener, cinnamon, apple cider vinegar, vanilla extract, cornstarch and kosher salt. Toss to fully combine, then add to a greased casserole dish or cast iron skillet to bake for 30 minutes to soften.
• While the apples are baking, combine almond flour, rolled oats, pecans, coconut flakes, sweetener, cinnamon, kosher salt, and xanthan gum to make the apple crisp topping. Add melted butter and stir to combine to make sure everything is incorporated.
• After the apples have been baking for about 30 minutes, give them a small toss to distribute the sweetener and any liquid that has pooled at the bottom. Add the crumble topping over top of the apples. Return to the oven to bake for another 30 minutes at 350°F.
• Bake, then serve with your favorite ice cream. Allow to cool for at least 10 minutes before serving, as it will be really hot. Save in the fridge in an airtight container for up to 5 days.

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.