Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter
  • 7-8 cups chayote squash (chopped * See notes)
  • 2-3 tablespoon water (add more, if needed)
  • 1/4 cup brown sugar substitute
  • 1/3 cup sugar free powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon cinnamon
  • 1 tablespoon apple extract
  • 1/4 teaspoon xanthan gum
  • 1/2 cup almonds (chopped)
  • 1 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil (melted)
  • 1/4 cup brown sugar substitute

Instruction

  • Preheat the oven to 180C/350F. Grease a large baking dish and set it aside.
  • In a deep pot or saucepan, melt your butter. Once it is melted, add your chopped chayote and water. Cover the pan and let it simmer for 7-8 minutes, or until tender. Once the squash is tender, add the rest of the ingredients and mix well, until combined. Continue to simmer for a further 3 minutes.
  • Remove the mock apple filling from the heat and transfer it into the lined baking dish. Bake in the oven for 8-10 minutes. While the filling is baking, prepare your crisp topping.
  • In a mixing bowl, add all your crisp topping ingredients and mix well. Remove the baking dish from the oven and sprinkle the crisp all over the top. Place back in the oven and bake for 10-15 minutes, or until the tops are golden brown.
  • Remove from the oven and let sit for 10 minutes, before serving.