Allergy-Friendly Apple Cranberry Crisp In The Instant Pot

• Vegetarian
• Gluten free

• Produce

  • 3 Apples, medium
  • 1 1/2 cups Cranberries
  • 1/2 tsp Ginger
  • 1 tsp Orange peel, dried
  • 2 Pears, firm

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Allspice
  • 2 tbsp Arrowroot powder
  • 1/4 tsp Cardamom
  • 3 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 cup Coconut flour
  • 1/4 tsp Nutmeg
  • 1 pinch Nutmeg
  • 1/4 tsp Sea salt
  • 3/4 cup Sweetening, unrefined granulated

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1 cup Coconut, unsweetened
  • 1/2 cup Soaked and dehydrated walnuts or pecans

• Dairy

  • 1/2 cup Coconut oil or butter

Found on traditionalcookingschool.com

Description

Ingredients

• 3 medium apples, cored and cubed
• 2 firm pears, cored and cubed
• 1½ cups cranberries (I used frozen)
• 1 tablespoon lemon juice
• ½ cup unrefined granulated sweetener (feel free to increase if you prefer sweeter)
• 2 tablespoons arrowroot powder
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ¼ teaspoon cloves
• ¼ teaspoon cardamom
• 1 teaspoon dried orange peel
• ½ cup coconut flour
• 1 tablespoon chia seeds
• 1 cup shredded unsweetened coconut
• ½ cup soaked and dehydrated walnuts OR pecans (soak and dehydrate your own!) (optional -- omit for nut-free variation)
• ¼ cup unrefined granulated sweetener
• 1 teaspoon cinnamon
• pinch of nutmeg
• ¼ teaspoon sea salt
• ½ cup coconut oil OR butter, softened but not melted

Directions

• 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.
• 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.
• 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!