Serves 8-10 people
Chayote can have a very "tough" texture. I found best results allowing this to cook on low for 24 hours in my crock pot. You can certainly do less overall time, just test one with a fork. You want them to be very soft!
Tip- use gloves when handling the chayote because it can tend to leave a sticky residue on your hands
Filling:
4 chayote squash
1/2 cup butter, sliced into tablespoons
1 tablespoon cinnamon
1/2 cup Lakanto golden sweetener
1 tablespoon vanilla extract
1 teaspoon nutmeg
"Crisp" Topping:
1 cup almond flour
1 cup pecan halves
1 cup sliced almonids
4 tablespoons melted butter
1/4 cup Pyure granulated sweetener
1/2 tablespoon cinnamon
1 tablespoon vanilla extract
Directions:
Spray a 6 qt crockpot with coconut cooking spray.
Wash and dry the chayote squash. Peel, core, and dice the chayote into 1/2" cubes. Place the diced chayote in the crock pot, add in the sliced butter, cinnamon, Pyure, Lakanto, vanilla, and nutmeg. Mix well, cover, and let it cook on low for 24 hours.
Drain the chayote from any remaining liquid in the crock pot and set aside.
When you're ready to bake the total crisp, preheat your oven to 350 degrees Fahrenheit. Grease a glass 7"X11" baking dish.
In a food processor, combine the almond flour, pecans, slice almonds, sweetener, and cinnamon until combined. You want the nuts to still have texture, so don't pulse it excessively- about 45 seconds to 1 minute. Pour the nut mixture into a medium size bowl and pour the butter and vanilla extract in. Using a fork mix it well.
Add the chayote mixture into a glass baking dish. Top evenly with the crisp mixture. Bake for 30 minutes.
Allow to cool slightly, serve with ice cream if desired.
