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.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6 servings

Calories 548 kcal

Author Haniya Cherry

Ingredients

For the filling:

3 apples medium, cored and cubed
2 pears firm, cored and cubed
1 1/2 cups cranberries I used frozen
1 tablespoon lemon juice
1/2 cup coconut sugar or sucanat or rapadura, feel free to increase if you prefer sweeter
2 tablespoons arrowroot powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 teaspoon dried orange peel

For the topping:

1/2 cup coconut flour
1 tablespoon chia seeds
1 cup unsweetened shredded coconut
1/2 cup walnuts or pecans, soak and dehydrate your own! (optional -- omit for nut-free variation)
1/4 cup coconut sugar or sucanat or rapadura
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1/4 teaspoon sea salt
1/2 cup coconut oil or butter, softened but not melted

Instructions

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!

Recipe Notes

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.

Nutrition Facts

Allergy-Friendly Apple Cranberry Crisp In The Instant Pot

Amount Per Serving

Calories 548 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 27g169%

Sodium 166mg7%

Potassium 323mg9%

Carbohydrates 57g19%

Fiber 13g54%

Sugar 32g36%

Protein 5g10%

Vitamin A 79IU2%

Vitamin C 12mg15%

Calcium 49mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.