Apple Zucchini Crisp

Filling:

2 apples, peeled, cored, sliced thin
1 medium zucchini, sliced thin & halved
1 Tbs lemon juice
3 Tbs brown rice flour
2 Tbs stevia
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom

Topping:

1 cup gluten-free oatmeal
1/2 cup walnuts
3 Tbs vegan margarine
3 Tbs stevia

In a large bowl, mix filling ingredients together. Butter an oven proof dish (I use a 6 cup glass casserole dish), pour filling into the dish. Preheat oven to 350* while mixing the topping. Put topping ingredients in food processor and pulse until combined. Pour over the top of the filling and press down lightly. Cook for one hour or until apples are cooked through.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free, Vegan. Bookmark the permalink.

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