Blackberry AND CHO CHO PIE WITH Crumble Topping
- 30m Prep Time
- 40m Cook Time
- 2h Ready In
A nostalgic blackberry pie with a chayote squash filling that mimics apples, topped with a crumble. This dessert combines the flavors of blackberry pie and apple crisp with a healthier twist.
Ingredients
- 2 medium chayote squash peeled
- 473 ml water
- 355 ml coconut sugar
- 2 whole cloves
- 3 whole allspice berries
- 946 ml blackberries
- 2.46 ml ground cinnamon
- ground cloves
- 1.23 ml ground nutmeg
- ground allspice
- 29.6 ml freshly squeezed lime juice
- 29.6 ml arrowroot starch
- 1.23 ml sea salt
- 29.6 ml vegan cashew butter or dairy grass-fed butter chopped
- 1 recipe Flaky Pie Crust par-baked as directed
- 118 ml coconut sugar
- 177 ml almond flour
- 118 ml cubed cold vegan cashew butter or dairy grass-fed butter
- 29.6 ml gluten-free quick cooking oats
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.8 mg
- Iron: 1.79 mg
- Magnesium: 69.3 mg
- Phosphorus: 118 mg
- Potassium: 288 mg
- Zinc: 1.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml water
- 355 ml coconut sugar
- 2 whole cloves
- 3 whole allspice berries
- 946 ml blackberries
- 2.46 ml ground cinnamon
- ground cloves
- 1.23 ml ground nutmeg
- ground allspice
- 29.6 ml freshly squeezed lime juice
- 29.6 ml arrowroot starch
- 1.23 ml sea salt
- 118 ml coconut sugar
- 177 ml almond flour
- 118 ml cubed cold vegan cashew butter or dairy grass-fed butter
- 29.6 ml gluten-free quick cooking oats
Prepare
- Peel 2 medium chayote squash
- Chop 29.6 ml vegan cashew butter or dairy grass-fed butter
- 1 recipe Flaky Pie Crust, par-baked as directed
Let's Cook
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Step 1.
In a small pot over medium heat, combine the whole peeled chayote squash, 2 cups water, ½ cup coconut sugar, whole cloves, and allspice berries. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove the chayote from the cooking water and let cool completely before slicing into ¼-inch-thick slices.
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Step 2.
Preheat the oven to 400°F. In a large bowl, combine the sliced chayote, blackberries, remaining ½ cup coconut sugar, ground cinnamon, ground cloves, ground nutmeg, ground allspice, lime juice, arrowroot starch, salt, and chopped butter. Stir gently until well combined.
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Step 3.
Pile the filling into the par-baked pie crust, spreading evenly.
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Step 4.
Make the crumble topping: In a food processor or in a bowl using your fingers, combine ½ cup coconut sugar, almond flour, cubed cold butter, and oats. Pulse or rub together until the mixture resembles lumpy sand.
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Step 5.
Sprinkle the crumble topping evenly over the pie filling.
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Step 6.
Bake the pie until the filling is bubbly around the edges and the crumble topping is deep golden brown, 30 to 40 minutes. Let cool to room temperature before cutting.