Comments on: Almond ‘Apple’ Crumble (i.e. Chayote Squash) 🍏 gluten free, paleo & keto

By: Rayka

Rayka — Sat, 06 Jun 2020 12:00:57 +0000

Just made this with courgettes and it was so delicious, thanks for the great recipe.

By: Beth Cotter

Beth Cotter — Thu, 06 Feb 2020 20:11:38 +0000

I couldn’t find the apple extract anywhere I live so I used apple cider vinegar and it turned out fantastic. didn’t need the lemon either using this.

By: Berta

Berta — Sat, 05 Oct 2019 21:42:55 +0000

In reply to MyDarlin. make the apple crumble because I cannot find the right measurements for the grams that are listed, so please change to cups, tablespoons Etc.

By: jenny

jenny — Sun, 29 Sep 2019 18:56:08 +0000

Have made this twice, first time the family loved it but I didnt-the chayote was not done enough to my liking. This time I cooked in instant pot then diced and simmered in the spices and butter and sweetner till it was the texture I wanted before baking. Perfect. It takes much longer than you think to get them tender.

By: Becky

Becky — Tue, 16 Apr 2019 18:27:28 +0000

I made this recipe using your courgette filling which is amaazzing but I was wondering if there was a way to get it saucier? And for the crumble topping, it was very soft. Could that have been too much butter? I fear crisping it up too much because nuts burn in a flash. Thanks!

By: Margie

Margie — Mon, 15 Apr 2019 19:47:25 +0000

Hi,
I’m new to all this – What size dish do you use for this recipe (for 8 servings). Is it enough for a regular 9″ pie or do I need more filling?
Thanks! (looks so good and we’re looking forward to making it for a party and fooling everyone :D)

By: MyDarlin

MyDarlin — Thu, 14 Mar 2019 12:56:11 +0000

In reply to Charlotte Moore.

I grew up in New Orleans and we ate this squash all the time… we call it mirliton. Always savory with shrimp or crab in a casserole. They can be watery and sometimes after boiling we would let them cool so the water evaporates or if in a hurry squeeze the water out.
When i made this i cooked them a bit in the spices and flavorings but i didnt want the to turn to mush. In the final dish they were still too crispy and even after baking and the dish was very liquidy. I would reduce the liquid/butter.
I did not like the sandy texture of the crumble. I would replace with course ground nuts.

By: MyDarlin

MyDarlin — Tue, 12 Mar 2019 22:05:48 +0000

what to do with the butter listed in the filling ingredients? it’s not mentioned in the filling prep.

By: Charlotte Moore

Charlotte Moore — Sat, 09 Feb 2019 20:30:01 +0000

My good friend and neighbor introduced me to this wonderful “apple ” food. I LOVE it in apple cinnamon muffins and she also made some little hand pies with it. We boil them first then peel. Cut into slices or chunks for whatever you need them for. Cook with a little water, butter, sweetener, and spices. Everyone that has tried them say they taste just like apples. In fact, this morning I made your orange cranberry muffin recipe but used these “apples” instead. My friend also made an apple upside down cake using a muffin recipe. It was GREAT! Love, Love, Love this for apples.

By: Charmagne

Charmagne — Wed, 12 Dec 2018 22:30:22 +0000

In reply to Christie Pierce. I’d assume you simmered after peeling it but did you also chop it as well first?