Preheat the oven to 350°F (176°C). Then, melt butter in an oven-safe pan and add the apples and zucchini. Cook on medium heat for 7-8 minutes.
Stir in the vanilla extract, xanthan gum, monk fruit, cinnamon, and nutmeg and simmer for 3 minutes.
Combine almond flour, hemp hearts, almonds, shredded coconut, and monk fruit in a mixing bowl.
Transfer the filling to a baking dish or bake it in the oven-safe pan. Then, crumble the topping over the top.
Cut the COLD butter into tabs and cover the mixture.
Bake for 20-30 minutes until the apple and zucchini mixture is bubbling and the topping is golden brown. Set it aside to cool for 10 minutes before serving.
Notes
Expert Tips:
Cut the zucchini and apple the same size to ensure they cook at the same rate; you can leave the peels for added fiber or remove them if you prefer.
Zucchinis release water as they cook, so there is no need for additional fluid.
All ovens bake differently, so remove the apple crisp once the topping is light and golden brown.
To lower the carb content, use more zucchini or another squash in place of apple.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.