Lately, I have been on this kick of playing with some of my mom’s old recipes. Because I am trying to eat a healthier diet, many of mom’s recipes needed an update. With a few simple changes, I was able to reduce the calories without changing the taste. I recently did this with mom’s Chocolate Chip Muffins. By adding zucchini and using a sugar substitute, I created these delicious Double Chocolate Chip Zucchini Streusel Muffins.
My mom reserved making her apple pies for the holidays. As a kid, I never gave that much thought. It was just a sweet treat we looked forward to each year. And I know you may be thinking, “Ho Hum. An apple pie recipe”, but mom’s apple pie was superior to any I have ever had. I think she added ingredients that were not on her original recipe. She would never fess up to that accusation, so I could only guess on that one! I can say, no matter where we went, people always asked for mom’s recipe, to which she always declined. She kept that recipe close to the vest!
Now that mom has passed on, I have her treasured recipe box. This box, which is really a binder, is bulging with family favorite recipes. My husband does not like many sweets, but he loves mom’s apple pie recipe. Once she left us, I was free to make her pie whenever we had a hankering for it.
Ingredients
- 1 package of refrigerated pie crust (2 pack)
- 2-3 Granny Smith Apples, peeled, sliced and chopped
- 2-3 Zucchini, peeled, quartered and chopped
- 1/4 cup firmly packed brown sugar substitute (I use Stevia)
- 2 teaspoons flour
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- Topping:
- 1/4 cup firmly packed brown sugar substitute (I use Stevia)
- 1/4 cup flour
- 2 tablespoons cold butter, chopped
- 1 teaspoon pumpkin pie spice
- 2 teaspoons chopped, candied pecans
Instructions
- Preheat oven to 425. In a medium saucepan, mix your zucchini with oil and salt. Cook until just tender. Set aside.
- In a medium bowl, combine apples, pumpkin pie spice mix, flour and vanilla. Add in your cooked zucchini.
- Spray a muffin tin. Unroll your pie crust and using a 3-4″ round cookie cutter, cut out 12 crusts. Press one cut-out into each muffin. Spoon in your apple/zucchini mixture into each muffin. Leave enough for your topping.
- To mix your topping: Using your fingers, mix all your ingredients, except your nuts, When mixture is crumbly, add in your pecans and press a tablespoon full into each muffin tin.
- Bake tartlets for 13-16 minutes, or until bobbling. Cool completely. Serve with shipped cream
https://kickingitwithkelly.com/recipe/food/mini-apple-zucchini-pies-with-a-crumb-topping
Do you have a favorite recipe you have made healthy swaps in? I would love to hear about it!
