Apple Zucchini Coconut Crisp

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 491.0
  • Total Fat: 26.0 g
  • Cholesterol: 41.3 mg
  • Sodium: 121.4 mg
  • Total Carbs: 73.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Apple Zucchini Coconut Crisp calories by ingredient
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Introduction

A surprising way to hide a little vegetable, with lowered sugar and dates for sweetness. A surprising way to hide a little vegetable, with lowered sugar and dates for sweetness.
Number of Servings: 6

Ingredients

    4 large (3-1/4" dia) (approx 2 p Apples, fresh with skin
    1.5 cup, sliced Zucchini
    1 serving Dates (Sun Date California Pitted; 5-6 dates)
    .125 cup Cornstarch
    1 fl oz Lemon Juice
    1 cup, unpacked Brown Sugar
    1.25 cup Oats, Quaker (1 cup dry oats)
    4 tbsp Coconut Flakes, Organic, Unsweetened
    .5 cup Butter, salted
    3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

Directions

Mix peeled chopped apple, chopped zucchini, pitted chopped dates, cornstarch, & 1/2 cup unpacked brown sugar in a 9” square pan. (Mix with a mix of spices such as 1 tsp cinnamon, 1/8 tsp Clove, 1/4 tsp allspice, 1/4 teaspoon nutmeg)

Melt butter and mix with oats, shredded unsweetened coconut, and remaining 1/2 cup unpacked brown sugar. Spread over fruit mixture and pack down slightly.

Bake about 1 1/4 - 1 1/2 hrs in 325 degree oven until browned, bubbling at edges and top is crisp.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AWNDREEAH.

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