• Preheat oven to 350* and line a small casserole dish with parchment paper. My dish is 11x7. (You could use 6 greased individual ramekins).

Apple spice mix

• Mix all ingredients in a small bowl or jar and set aside. You may have extra as this recipe is from another recipe on my blog. I usually double or triple this recipe and keep in an air tight jar in my cabinet.

'Apple' filling

• Peel zucchini, trim each end off and slice in half lengthwise. Then cut half rounds about ¼” thick.
• Melt butter in skillet on stovetop over medium heat. Add zucchini to butter and cook for 4-5 minutes. Zucchini will soften and slightly wilt.
• Add lemon juice, sweetener, stevia and Apple spice mix to the cooking zucchini. Stir and coat the zucchini. Cook for 2-3 minutes to continue softening the zucchini.
• Pour water into skillet over the zucchini, then sprinkle in xanthan gum and salt. Stir to full coat and continue to simmer until the sauce thickens. Take off heat and set aside.

Crisp topping

• Soften the butter in the microwave but don’t fully melt. Finely chop the almonds and pecans (or pulse in a mini food processor.)
• Pour finely chopped nuts into a bowl. Add butter, almond flour, Apple spice mix, Sweetener, butter, stevia and salt.
• Using a fork blend the butter into the nut mixture until crumbly.

Assembling the crisp

• Pour apple mixture into your small casserole dish or greased ramekins. Crumble the crisp topping all over the apple mixture.
• Bake at 350* for 25-30 minutes checking that the apple mixture is bubbling and the crisp topping is browning.
• Remove from oven to cool. Serve warm with whipped cream, a dollop of plain Greek yogurt or enjoy plain.