Mock Apple Crisp (Gluten & Sugar Free)

• 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

1. Preheat oven to 350u0b0.
2. Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
3. Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
4. Bake until slightly browned, about 10 minutes. Cool on wire rack.
5. 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.
6. Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
7. Bake for 45 minutes.

zucchini, lemon juice, stevia powder, vegetable glycerin, cinnamon, nutmeg, crust, buckwheat flour, stevia powder, arrowroot, salt, cold butter, vanilla

Taken from www.food.com/recipe/mock-apple-crisp-gluten-sugar-free-382438 (may not work)