*Keto/Diabetic/Low-sugar Apple Pie/Cobbler: Chayote*
By: TooshieGalore
29 September 2020

EATING IT

The key to this recipe is chayote squash. One chayote squash (200 grams) provides 39 calories, 0g fat, 2g protein, and 7g of carbs (of which 4g is fiber).

Chayote squash is a low-carb substitute for apples in any cobbler, pie or apple-dessert. And they are easier to grow than apple trees. They have a similar texture and appearance as apples. The taste is a sweet-granny-smith-and-pear flavor. In this recipe we ramp up the apple flavor a bit more with apple pie spice.

PREPARING IT

• Wash, peel, core and dice chayote.
• Heat a large skillet on low to melt butter. Add squash and toss to coat.
• Cover and cook for 10 minutes.
• Preheat oven to 350F.
• Prepare a 9"x9" baking dish with nonstick spray
• Add remaining filling ingredients and stir to combine. Continue cooking, covered until tender like cooked apples (about 10 minutes more).
• Taste the filling mixture. If you want it sweeter, add Swerve confectioners to your liking.


• While the chayote is cooking down, combine almond flour, nuts, apple pie spice and Swerve in a bowl. Add melted butter and mix with a fork until well combined into crumbles. Set aside.


• Pour filling into the pan and add crumble topping to cover. Bake for 25-30 minutes or until the topping is golden.

FILLING

• 2 lbs. (about 4) chayote squash
• 1/2 cup butter
• 1 tablespoon apple pie spice
• 1/4 cup brown Swerve (at Wal-Mart)
• 1/4 cup Swerve confectioners
• Juice and zest of 1 lemon
• 1/4 teaspoon xantham gum

TOPPING

• 1 1/4 cups super fine almond flour
• 1/3 cup pecans or walnuts, chopped
• 1/3 cup butter melted
• 1/3 cup brown Swerve
• 1 teaspoon apple pie spice

Of course, you can substitute regular flour and sugar if you're not intending to reduce carbs and sugar. In that case, topping with vanilla ice cream is a must!

Make a crust rather than a crumble and cook it in a pie pan to make a great apple pie.

GROWING IT

I grow chayotes in my zone 6 garden although I have to dig them up every winter or plant new. In zones 7 and warmer it's a perennial. The plant grows a thick, robust vine with large glossy leaves that protects fist-sized, green, pear-shape squash. It makes a perfect privacy screen or to hide something ugly.

Allow 150 days of growing and 45 days of harvest time before your first frost. When you order chayote "seeds" be prepared to receive and plant the whole fruit. The seed grows while still inside the fruit. All parts of the plant have food or medicinal uses.

PRESERVING IT

Chayote will keep in the fridge for about a week before turning a reddish-brown. It still tastes fine, it's just not as pretty. I wash, peel, core and dice before freezing. I'll freeze enough to eat for the next few months and can the remainder of my harvest.

For canning, as with most squash, it's recommended to can it in a recipe so I prepare the filling and pressure can it. We usually eat two recipes a month. Most recipes require 2 lbs, so I need to can about 50 lbs of chayote for a year supply. One plant will normally produce 50 lbs so I grow three: one to eat and share now, one for the birds and one to can.

BUYING IT

Chayote is harvested in my area from mid-August to late September. Pick up a few at a farmers market or perhaps at your organic grocer. Eat them now or plant them to be prepared for the next growing season. You can also buy chayote plants online in mid-March. Plant the whole fruit in a container of dirt and stick it in the sun until near the first frost. Move it into the greenhouse over winter. Next spring plant it near a sturdy trellis. (Think robust vine plus 50 lbs of fruit.)

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