Low-Carb "Apple" Crumble For Two

This recipe offers a sophisticated alternative to the classic apple crumble by using peeled zucchini as a base. When slow-baked with lemon juice, cinnamon, and nutmeg, the zucchini takes on the tart flavor and tender texture of cooked fruit. It’s topped with a crisp, toasted almond meal crumble, making it a satisfying, grain-free dessert. This class focuses on the technique of "fruit-mimicry" and achieving a golden, buttery crust without refined sugar.