Mock Apple Crisp Gluten Sugar Free
Satisfy your sweet tooth with this ingenious Mock Apple Crisp that's completely gluten-free and sugar-free! This wholesome dessert swaps traditional apples for tender zucchini slices, cooked to perfection with warm spices like cinnamon, nutmeg, and ginger to mimic the sweet-and-tangy flavor of baked apples. Topped with a crumbly mixture of almond flour, gluten-free oats, and chopped pecans or walnuts, this guilt-free crisp bakes to golden perfection. With just 20 minutes of prep time and simple, wholesome ingredients, it’s perfect for anyone following low-carb, keto, or gluten-free lifestyles. Serve it warm with a dollop of sugar-free whipped cream or a scoop of keto-friendly ice cream for a comforting, healthy treat that’s as delightful as it is unexpected!
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Recipe Information
Ingredients
- 4 pieces (peeled, seeded, and sliced into thin half-moons) Large zucchini
- 2 tablespoons Lemon juice
- 1 cup Sugar-free maple syrup
- 1.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Ground ginger
- 1 teaspoon Vanilla extract
- 1 cup Almond flour
- 0.5 cup Chopped pecans or walnuts
- 2 tablespoons Coconut flour
- 0.5 cup Oats (certified gluten-free)
- 0.25 cup (melted) Butter or coconut oil
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with a little butter or coconut oil.
Peel, seed, and slice the zucchini into thin half-moons to resemble apple slices.
In a large saucepan over medium heat, combine the sliced zucchini, lemon juice, sugar-free maple syrup, 1 teaspoon of cinnamon, nutmeg, and ground ginger.
Cook the zucchini for about 10 minutes, stirring occasionally, until it softens and starts to resemble the texture of cooked apples.
Remove the saucepan from heat and stir in the vanilla extract. Pour the zucchini mixture into the prepared baking dish.
In a medium mixing bowl, make the topping by combining almond flour, chopped pecans or walnuts, coconut flour, oats, the remaining 0.5 teaspoons of cinnamon, melted butter or coconut oil, and salt.
Mix the topping ingredients well until you achieve a crumbly consistency.
Sprinkle the topping evenly over the zucchini mixture in the baking dish.
Bake for 35-40 minutes, or until the topping is golden brown and crisp.
Allow the mock apple crisp to cool for 5-10 minutes before serving. Optionally, enjoy with a dollop of sugar-free whipped cream or a scoop of keto-friendly ice cream.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 40.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 553 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3895 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
