Monday, September 3, 2012

Zapple Crisp {Sugar Free Option}

I just get giddy over recipes that 'hide' a healthy ingredient!

WELCOME TO MY WORLD! 

This is a wonderful dessert that will fool everyone into thinking they're eating apples, when really...it's zucchini!!! 

It's such a versatile vegetable that can take on many flavors. When I was a kid, my mom canned zucchini and made it taste like pineapple.  We LOVED it!

Years ago, I took this dish to work and folks there INSISTED it was apples. The only way they believed me was when they saw a zucchini seed.

(Of course, I didn't tell them until after they'd had a piece or two and were loving it!)

Many times I've removed the seeds, but it isn't necessary.  It's your
preference. I suggest you do it if you're wanting to 'surprise' those who are eating it. 

Do hope you'll give it a try.  What a terrific recipe to use up the abundance of zucchini this time of the year!!
ZAPPLE CRISP 

Filling: 
8 c. peeled, sliced zucchini
1/3 c. lemon juice
1/3 c. water
3/4 c. sugar
(I used xylitol)
1 tsp. cinnamon
1/2 tsp. nutmeg
Crust:
3-3/4 c. all purpose flour
1-1/4 c. white sugar
(used the same substitute as above)
1 c. + 5 Tb. margarine, softened
dash salt
2 tsp. cinnamon

Preheat oven to 375*. 

Filling: Cook zucchini in lemon juce and water until tender, about 8 - 10 minutes.  Add 3/4 c. sugar, cinnamon and nutmeg. 

Crust: Mix flour, sugar, margarine and salt until crumbly. (I love my pastry blender for this step). Use 1 c. crust mix to thicken filling.  Pat 1/2 of remaining crust into 9" X 13" pan. Bake 10 minutes. Remove from oven, spoon filling on crust and spread evenly.  Top with remaining crumb mixture, patting down.  Sprinkle with cinnamon and bake 30 minutes longer. 

If desired, serve warm with ice cream and caramel syrup. 
(That'll really convince them they're eating apples=) 

(When baking with sugar substitutes, cut baking time by up to 25% as it bakes faster).  Be sure it's done baking before removing from oven. 

Linked to Fit & Fabulous Friday