Apple Crisp

Ingredients

• 3 tsps cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 6 tbsps lemon juice
• 6 chayotes
• 1 cup almond meal flour
• 1/4 cup coconut oil
• 3/4 cup walnuts, chopped
• 3/4 cup almonds, sliced
• 1 cup erythritol

Directions

1. Preheat oven 350 °F (175 °C).
2. Using a mandolin with medium thickness setting, slice the chayotes.
3. 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.
4. Add the squash (try not to add to much liquid) to a 8x8 baking dish. Bake for 45 minutes, stirring every 15 minutes.
5. While the squash is baking, make the crisp topping. Combine the flour, almonds, walnuts, remaining sweetener and cinnamon, vanilla, salt and coconut oil.
6. After 45 minutes add the topping and bake for another 20 minutes. Enjoy.