Who doesn't love apple crisp? Originating in medieval times, this dessert has gone through many different variations before becoming the one we know today. If you're looking for a healthy version that will help you satisfy a hunger pang, we invite you to read on!

Ingredients : 

For the filling

• 1/2 cup of butter
• 7-8 cups of sliced butternut squash
• 2-3 tablespoon of water (add more if needed)
• 1/4 cup of brown sugar substitute
• 1/3 cup of sugar free powdered sugar
• 1 teaspoon of lemon juice
• 1 tablespoon of cinnamon
• 1 tablespoon of apple extract
• 1/4 teaspoon of xanthan gum

For the crisp topping

• 1/2 cup of chopped almonds
• 1 cup of almond flour
• 1/2 cup of unsweetened shredded coconut
• 1/2 cup of melted coconut oil
• 1/4 cup of brown sugar substitute

Instructions

• Preheat the oven to 180 C/350 F. 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 apple extract 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.

Nutritional value per serving :

• Net Carbs : 3 g
• Calories : 299 cal
• Carbohydrates : 8 g
• Protein: 4 g
• Fat : 31 g
• Sodium : 109 mg
• Fiber : 5 g