Cinnamon and Sugar “Apple” Topping

5 from 1 vote

Cinnamon and Sugar “Apple” Topping

This cooked compote reminds me of fall and tastes just like apple pie filling. You can use golden monk fruit in place of the allulose though it can recrystallize when it is cooled whereas allulose or liquid stevia will not. Feel free to add other spices to the mixture.

Course condiment, sauce

Cuisine American

Keyword american, apple, dairy-free, dessert, easy, egg-free, nightshade-free, nut-free, vegetarian, zucchini

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 71kcal

Author Jenny Ross

Ingredients

1 tablespoon butter or butter flavored coconut oil for dairy-free
1 zucchini ~1 cup, peeled and cut into 1/2 inch pieces
1/3 cup allulose or 1/4 teaspoon liquid stevia glycerite, or more to taste
1/4 teaspoon cinnamon
1/4 teaspoon apple extract optional, boosts apple flavor
2 tablespoons lemon juice or more, to taste

Instructions

Prepare the “apples” by heating a tablespoon butter in a nonstick skillet over medium high heat. Add the zucchini slices, lemon juice, salt, cinnamon, and sweetener. Cook over medium high heat until the zucchini are soft, beginning to brown, and the liquid is almost gone, about 15 minutes. Adjust seasoning with lemon juice and sweetener - you want it to be sweet and tart.

Nutrition