Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F (190C).
- In a large saucepan or deep skillet over medium heat, melt the ¼ cup of butter with ¼ cup of the sweetener, the cinnamon and the apple flavoring. Stir until the sweetener dissolves and a smooth sauce forms.
- Add the jicama and stir well to coat every piece. Cover, turn the heat down to medium-low and cook for 15 minutes, stirring once or twice, until the jicama is tender-crisp.
- Meanwhile, make the topping: in a bowl, mix the almond flour, flaxseed meal and the remaining ¼ cup of sweetener. Add the 2 tablespoons of cold butter and rub it in with your fingertips until large, crumbly pieces form.
- Transfer the jicama and all of its sauce to a medium baking dish (about 2 quarts), then sprinkle the topping evenly over the top. It doesn't need to cover the filling completely.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes, until the topping is golden brown. Let it cool for 5 minutes before serving.
Nutrition
Notes
Jicama texture: jicama stays slightly crisp even after cooking, a lot like a firm baked apple. For a softer filling, simmer it covered for an extra 5-10 minutes.
Chayote option: peeled, seeded chayote squash can replace the jicama. It cooks faster and turns softer, so check it after about 8 minutes on the stove.
Storage: keep leftovers covered in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a 350F oven until hot so the topping crisps up again.
Nutrition: the monk fruit sweetener and the tiny amount of apple flavoring are not counted in the nutrition facts.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
