Ingredients
2 1/2 lb. zucchini, peeled and halved lengthwise (3 large)
1/3 c. brown Swerve
1 tbsp. butter
2 tsp. fresh lemon juice
1 1/2 tsp. ground cinnamon
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 c. blanched finely ground almond flour
1/4 c. coconut flour
2 tbsp. brown Swerve
Pinch of kosher salt
1 c. chopped toasted pecans
7 tbsp. butter, melted and cooled slightly, plus more for brushing
Preparation
Step 1Make filling: Using a spoon, scrape seeds from center of each zucchini half and slice crosswise into 1⁄4-inch-thick pieces.Step 2 In a large pot, combine zucchini, sweetener, butter, lemon juice, cinnamon, vanilla, and salt. Place over medium heat and cook, stirring occasionally, until zucchini releases juices and juices thicken, about 15 minutes. Remove from heat.Step 3 Make crisp: Preheat oven to 350°. In a medium bowl, whisk together almond flour, coconut flour, sweetener, and salt, breaking up any large pieces with fingers, if necessary. Add pecans and butter and stir until combined and clumps form.Step 4Brush a 1-quart cast-iron pan or baking dish with butter. Scrape zucchini mixture into prepared baking dish. Scatter crumble over top. Bake until top is golden and juices are bubbling around edges, about 25 minutes. Let cool slightly before serving.
Want to splurge for actual apples? Sub in 3 apples for the zucchini, reduce the brown Swerve to 1⁄4 cup, and increase the baking time to 45 minutes. For more festive fall inspiration, check out our top apple desserts.
