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5 from 1 vote

Apple Crisp

Sweet, tart, and full of apple flavor, this chayote substitute tastes just like the real thing. Cook it until soft with warm spices and top with a nutty crisp crown. This is delicious served with some vanilla ice cream.
Course Dessert
Cuisine American
Keyword american, apple, chayote, crisp, dairy-free, dessert, egg-free, nightshade-free, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 290kcal
Author Jenny Ross

Ingredients

“Apples”

  • 2 tablespoons butter or butter flavored coconut oil for dairy-free
  • 3 large chayote squash quartered, cored, and diced into 1/2-inch pieces
  • 1 cup apple cider vinegar
  • 6 bags apple cinnamon tea steeped in 1 1/2 cups boiling water for at least 10 minutes
  • 1 cup allulose or to taste
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon glucomann powder
  • 1/8 teaspoon salt

Crisp Topping

  • 1 cup almond flour
  • 1/3 cup chopped pecans toasted
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • zest of 1 lemon
  • 3 tablespoons monk fruit powdered
  • 5 tablespoons butter or butter flavored coconut oil for dairy-free, melted and cooled
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350ºF and spray 6, 4 ounce ramekins or one 8×8-inch baking dish with coconut oil and set aside.
  • Toast the almond flour by cooking it in a pan over medium high heat, stirring constantly for about 5 minutes, or until it smells nutty and is lightly golden. Set aside to cool.
  • To the now empty pan, add the butter and squash. Cook until tender, about 10 minutes. Add the vinegar, tea, allulose, and cinnamon. Cook until the squash is completely tender and the sauce reduces to a thick glossy consistency, about 15-20 minutes. Add the glucomannn and simmer for another 5 minutes, or substantially thickened. Season to taste with more sweetener and/or vinegar, as desired. It should taste sweet and tart. The squash should be soft.
  • In another bowl, combine almond flour, zest, sweetener, cinnamon, salt, vanilla, and butter and combine well until crumbly.
  • Place ramekins on a baking sheet and distribute the apples evenly among them. Top with the crumble.
  • Bake at 350ºF for 20-25 minutes, or until barely golden brown. Let cool for 5-10 minutes before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 9g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 228mg | Potassium: 146mg | Fiber: 4g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg