from www.ProverbsThirtyOneWoman.blogspot.com
Mock "Apple Crisp" from Zucchini Recipe
4 cups peeled and chopped zucchini (about 1 large zucchini)
non-iodized salt (I use Redmond Sea Salt)
2 tablespoons apple cider vinegar (I use Bragg Apple Cider)
1 tablespoon lemon juice
1/2 teaspoon real vanilla extract
1 cup of sweetener (I use erythritol made from pears)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 drops of OOOFlavors Double Apple extract (You may use other brands of apple extract, but the strength of flavor may vary, requiring fewer or more drops for this recipe.)
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For the topping:
1/2 cup chopped pecans or walnuts
1/2 cup almond flour
1/4 cup coconut flour
6 tablespoons of sweetener (if you've been keto for a while, like I have, you'll probably want to omit the sweetener in the topping.)
5 tablespoons of butter
1. Place the zucchini chunks in a colander, sprinkle liberally with salt, stir, and allow to sit for at least 20 minutes, or up to an hour. This helps eliminate the excess water in the zucchini.
2. Rinse the zucchini in cold, running water and pat dry with a flour sack kitchen towel or paper towels.
3. Preheat the oven to 350 degrees F. and grease a 9 x 9 inch baking dish with coconut oil or butter.
4. In a large bowl, combine the zucchini with the vinegar, lemon juice, vanilla, sweetener, nutmeg, cinnamon, and apple extract.
5. Pour the zucchini mixture into the prepared baking dish. Set aside.
6. In a medium bowl, combine the nuts, almond flour, coconut flour, and sweetener.
7. Cut the butter into small chunks and add to the bowl with the pecan mixture. With your hands, combine the butter into the pecan mixture until the mixture is crumbly and moist. Pour this topping over the zucchini filling.
8. Bake the crisp for 45 minutes or until the zucchini is fork-tender.