To me and all of my friends, fall in the Pacific Northwest means something very specific…
It means stormy trips to the corn maze in muck boots and rain jackets, leaf-raking parties, and Bible trivia games — lit by flickering candlelight because the power went out in the middle of youth group.
And let's not forget steaming mugs of apple cider around a bonfire!
I'm experiencing a very different fall now that I've moved across the country. And as a result, I have not had my fill of apple cider yet this season!
This apple cranberry crisp highlights all the flavors of a mulled apple cider — with a holiday twist of cranberries, and a lovely crispy crunchy topping.
Finally, this recipe is also grain-free, gluten-free, dairy-free, and egg-free, with a nut-free option.
Allergy-Friendly Apple Cranberry Crisp In The Instant Pot
This apple cranberry crisp made in the Instant Pot highlights all the flavors of a mulled apple cider -- with a holiday twist of cranberries, and a lovely crispy crunchy topping. It's also grain-free, gluten-free, dairy-free, and egg-free, with a nut-free option!Serves 4 to 6.
For the filling:
- 3 medium apples, cored and cubed
- 2 firm pears, cored and cubed
- 1 1/2 cups cranberries (I used frozen)
- 1 tablespoon lemon juice
- 1/2 cup unrefined granulated sweetener (feel free to increase if you prefer sweeter)
- 2 tablespoons arrowroot powder
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1 teaspoon dried orange peel
For the topping:
- 1/2 cup coconut flour
- 1 tablespoon chia seeds
- 1 cup shredded unsweetened coconut
- 1/2 cup soaked and dehydrated walnuts OR pecans (soak and dehydrate your own!) (optional -- omit for nut-free variation)
- 1/4 cup unrefined granulated sweetener
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup coconut oil OR butter, softened but not melted
To make the filling:
- Combine cored and cubed apples and pears in the bottom of an 8-inch, 2-quart oven-safe dish, such as this one.
- Then add cranberries, lemon juice, sweetener, arrowroot powder, and spices.
- Mix until evenly distributed.
To make the topping:
- In a separate small mixing bowl, combine coconut flour, chia seeds, coconut, nuts if desired, sweetener, spices, and salt.
- Add coconut oil in small chunks.
- Then mix gently with a fork until evenly distributed.
To make the apple cranberry crisp:
- Layer topping over filling ingredients.
- Then make a foil sling to go under the baking dish (see how to make a foil sling here!). And make sure to reinforce your sling with extra pieces of aluminum foil, as this dish becomes too heavy for a single piece of aluminum folded lengthwise.
- Add 2 cups of water and a trivet to pressure cooker.
- Then, using the foil sling to transport, gently lower baking dish inside cooker.
- Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
- If using an electric cooker, set to high for 20 minutes.
- If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 20 minutes.
- Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat.
- With a stove-top cooker, remove from heat.
- Then place a towel over the pressure release knob and allow pot to do a quick pressure release.
- When pressure is released, open lid.
- Carefully remove crisp from cooker using foil sling.
- For a crisper, crunchier top, place under the broiler in the oven for a few minutes until browned.
- Then serve with a dollop of whipped cream or ice cream. Enjoy!
What do you love most about fall? Will you make this Allergy-Friendly Apple Cranberry Crisp in the Instant Pot?
This post was featured in 22 Real Food Instant Pot Desserts.
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