Mock Apple Crisp (Gluten & Sugar Free) - cooking recipe

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 (12 T) or 3/4 cup margarine, cut up (12 T)
1 1/2 teaspoons vanilla

Preparation

Preheat oven to 350\u00b0.
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.