Faux Apple Pie Filling
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesCalories
74
kcalTotal Carbs
35
gramsNet carbs
3
gramsFat
6
gramsProtein
2
gramsOnce August hits, we are typically swimming in a sea of zucchini from our garden. I think most people only think of savory applications for their zukes, but it can also work as a great apple substitute. This recipe uses allulose as its primary sweetener because it caramelizes better than any other non-sugar sweetener, giving this filling a thick, almost gooey sauce.
Ingredients
2 TB butter (30g)
4 cups peeled and cubed zucchini (500g)
1/4 cup lemon juice (60mL)
1/2 cup water (120mL)
1/2 cup allulose (100g)
1 tsp cinnamon
1/4 tsp nutmeg
pinch ground cloves
pinch allspice
2 TB erythritol or erythritol blend (26g)
Directions
- In a large skillet, melt the butter over medium heat, then add the zucchini. Cook for 5 minutes, stirring periodically, until most of the butter has absorbed.
- Add the lemon juice and water. Spread the zucchini into a single layer and cook for 12-15 minutes, stirring periodically until the liquid has mostly evaporated.
- In a small mixing bowl, combine the allulose, cinnamon, nutmeg, cloves and allspice, getting rid of any clumps. Sprinkle this on top of the zucchini and stir to combine. Continue to cook for another 5 minutes, stirring once or twice, until the sauce thickens.
- Turn off heat, stir in the erythritol or erythritol blend and allow to cool.
- Use in any recipe where you would use apple pie filling.
Recipe Video
Notes
- Nutritional information based on a serving size of 1/2 cup or 120g.
- While allulose is high in total carbs, it is not metabolized by the body and thus is not included in the net carb calculation.
thank you Steve for your videos and for taking the time to share the written recipes
Thank you Steve for this video. I’ve been watching my carb intake for the past year and a half because of a diabetes diagnosis. These recipe videos you post help me so much.
Steve, in Texas we have zucchini which is green and squash which is typically yellow. Does this squash you use have a specific name, or what kind(s) of squash can be used in this recipe. I’m guessing there are others who are wondering the same thing. Thank you for all you do!
The seed packet said “yellow zucchini”. Interestingly, in past years when we have grown “green zucchini”, the seed packet was labeled “summer squash”. In my opinion, they taste the same and are interchangeable. Once peeled, I’d challenge anyone to identify which was the green one and which was the yellow. So the short answer is: they’re completely interchangeable for the sake of this recipe.
I tried this recipe and it’s delicious! Do you think it would freeze well?
I haven’t tried that, but I don’t see why not (especially if vacuum sealed).