I can't believe it's not apples.
||1 hr 25 mins
||Preheat oven 350 °F (175 °C).
||Using a mandolin with medium thickness setting, slice the chayotes.
||Add the chayotes, lemon juice, 3/4 cup of the sweetener, 1/2 the cinnamon, and nutmeg to the pot. Cover and cook over medium heat for 15-20 minutes. Stir occasionally.
||Add the squash (try not to add to much liquid) to a 8x8 baking dish. Bake for 45 minutes, stirring every 15 minutes.
||While the squash is baking, make the crisp topping. Combine the flour, almonds, walnuts, remaining sweetener and cinnamon, vanilla, salt and coconut oil.
||After 45 minutes add the topping and bake for another 20 minutes. Enjoy.
There are 316 calories in 1 serving of Apple Crisp II.
Calorie split: 55% fat, 36% carbs, 8% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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