Mock Apple Crisp Gluten Sugar Free Recipes

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EASY HEALTHY SUGAR-FREE APPLE CRISP



Easy Healthy Sugar-Free Apple Crisp image

This Easy Healthy Sugar-Free Apple Crisp recipe is baked with Granny Smith apples and a crunchy topping, all with no refined sugar. This low-calorie dessert works well for breakfast, too!

Provided by Brandi Crawford

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 11

6 Granny smith green apples (Peeled, cored, and sliced.)
1 teaspoon fresh lemon juice
1 teaspoon cinnamon
1/2 cup sweetener
1 teaspoon vanilla
1 tablespoon cornstarch
1 tablespoon water
1 cup rolled oats
1/4 cup brown sweetener
1/2 teaspoon cinnamon
3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease an 8x8 baking dish. I use cooking spray.
  • Place a saucepan on medium-high heat. Add the apples, cinnamon, vanilla, sweetener, and lemon juice. Stir and cook for 2-3 minutes until the apples are soft.
  • Mix the cornstarch and water in a small bowl. Add to the pan and stir. Cook for 30 seconds.
  • Transfer the apple mixture to the bottom of the baking dish.
  • Combine the oats, brown sweetener, cinnamon and melted butter in a separate bowl.
  • Spread the topping throughout the pan.
  • Bake for 20 minutes.
  • Loosely cover the pan with foil to prevent the topping from over-browning.
  • Bake for an additional 20-25 minutes until the apples are soft.
  • Cool before serving.

Nutrition Facts : ServingSize 1 serving, Calories 189 kcal, Fat 7 g, Carbohydrate 26 g, Protein 2 g

MOCK APPLE CRISP (GLUTEN & SUGAR FREE)



Mock Apple Crisp (Gluten & Sugar Free) image

When you have an abundance of zucchini, this really tastes like apple pie. Plus, it's healthier than other "mock apple pies" that are just crackers. The crust is gluten freeand the recipe is sugar free (stevia).

Provided by WI Cheesehead

Categories     Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

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
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

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.

Nutrition Facts : Calories 222.5, Fat 16.2, SaturatedFat 9.9, Cholesterol 40.7, Sodium 206.5, Carbohydrate 18.2, Fiber 2.7, Sugar 2.4, Protein 3.4

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