Dessert

Apple Zucchini Coconut Crisp is for Dessert.

Apple Zucchini Coconut Crisp takes 10 minutes to prepare.

Apple Zucchini Coconut Crisp takes 75 minutes to cook.

Apple Zucchini Coconut Crisp makes 6 servings.

The ingredients for Apple Zucchini Coconut Crisp are:

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

Here is how you make Apple Zucchini Coconut Crisp:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user AWNDREEAH.

The nutritional information for Apple Zucchini Coconut Crisp is:

• 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