So I have really been missing one of my favourite desserts (other then Dairy Queen that is) and that is Apple Crisp. I recently read a post from Ashley discussing her use of Jicama root soaked in water, cinnamon and a little lemon juice to create a faux apple treat! Well I took this idea and headed to my local Asian market to find myself some Jicama. Once I tracked it down I set my mind on turning it in to a faux Apple crips!

To do so... which turned out pretty decent, (but not as good as the real thing obviously)I did the following:

Preheat over at 350
*First, cut jicama into pieces the size of apple slices
*Soak in water, cinnamon, lemon juice and add decired sweetner.
*Place Jicama in base of small baking dish
spray about 2 tsbps lemon juice over top and add about 1/4 water

In a bowl, mix
1/4 cup oats
1/2 cup flour of choice
Cinnamon
Nutmeg
About 1 tbs each veggie glycerine and stevia
3 tbs oil or ghee (I used ghee)

Using a fork, cut ingredients together until they are in a crumb like texture. Pour over top of the jicama and bake for 45 minutes.

I found the jicama never got soap like apples would. But the next day when I micro waved it, they softened… it may be a good idea to cook the jicama until they are almost the softness you would like your apples to be and then prepare dish as listed above. Also, I was really eager to try this out… but I would suggest soaking the jicama in water mixture over night to allow as much flavour as possible to soak in to the root.

This is better served warm in my opinion… I topped mine with a little almond mild as I did not have any kind of “cream” or ice cream type topping that I could have.

If you can tolerate a little honey or maple.. those would be better sweetners then the stevia or glycerine as they do lose their sweetness once cooked. If you add too much it may have that yucky after taste.

TLC recommends using Yacon syrup! (available in the Whole Approach store)

Good Luck!

A

This message has been edited. Last edited by: Tarilee,

I've been wanting to cook jicama to make an apple pie- good idea to cook the jicama first.
thanks for posting!

You inspired me to get started on my apple pie filling! I dont need a whole pie sitting around here tempting me so I just experimented with a bit. The children and I ate it for breakfast- it was delicious!
So I simmered my jicama first with some coconut oil and sweetened water- for almost 40 minutes and it never did soften! I ended up putting most of it in the food processor and then adding it back to the pan with tiny cubes of jicama. I added more cinnamon, stevia and a touch of vitamin C crystals for tartness. The flavor was delicious- it would make an excellent pie filling. I wonder if we steamed the jicama first- would it soften more?...

hmmm... I wonder. See, I baked my Crisp for soem time as well and it stayed hard... I am not sure why 2 minutes in the microwave made it soft! there were still crunchy chunks but forthe most part it was softer. maybe sautee the jicama... If steaming and boiling it doesn't work what would? I will have to try steaming.

I think I will try what you mentioned above as well. Mine was pretty half fast and your idea of soaking and making pie sounds amazing! i love pie

I'd like to try this recipe, but I have no idea where to find jicama. I've never seen it in the grocery store. I live in Manitoba. You can get lots of tropical fruit here (lychee, durian), so it should be possible to find it somewhere.

I'd suggest maybe try sauteeing it to soften it.

Hi Clear eyes

I could not find it in the grocery store either. I happened to be in China Town here in Ottawa and found it in one of the asian markets there. It it a root...it's a round ball like root, kind of looks like... a turnip/potato. I've never found it shopped or prepackaged.. I had to do that part on my own.

Good Luck!