Makes 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Broil Time (for a crispier top) 5 minutes

Needed 8 quart InstaPot

1 quart souffle dish (preferable with glass lid)

parchment to cover crumble while cooking

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Ingredients:

 

Filling (In large bowl)-

5 crisp tart apples, such as honey crisp or fuji, cored and cut into 1/2 inch chunks

*Optional: replace 1 apple with 1 cup blueberries or blackberries

1 Tbsp. fresh lemon juice

1/4 cup maple syrup, (Grade B or Dark Amber) 

1 Tbsp. melted ghee

1 Tbsp. tapioca flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground vanilla bean, I prefer Bright Earth Brand

dash sea salt

 

1. Toss apples with lemon juice.

2. Combine remaining ingredients and Stir to combine.

3. Set aside as you prepare crumble

 

Crumble (In small bowl)-

1 cup pecans or walnuts, toasted, cooledand coarsely chopped or broken

2/3 cup almond flour, I prefer Anthony’s

2/3 cup unsweetened toasted coconut flakes (optional) ( I prefer to use the large flakes toasted with maple syrup, found at Whole Foods.

1/3 swerve or Lakanto golden brown sugar

2 Tbsp maple syrup

6 Tbsp Chilled unsalted pastured butter, cut into small pieces

1 tsp. cinnamon

1/2 tsp. ground nutmeg

dash sea salt

 

1. Combine all crumble ingredients (except pecans) in food processor and pulse using on/off until mixture is pea-sized.

2. Combine flour, coconut, sugar, maple syrup, butter and spices. 

3. Using pastry cutter blend until small pea size pieces form, resembling crumble.

4. Use 7” (1 quart souffle dish) 

5. Pour apple mixture into lightly buttered soufflé dish

6. Sprinkle crumble topping evenly over apples

7. Cover with glass or foil 

8. Pour 2 cups water into bottom of IP

9. Place on Trivet and lower into IP

10. Cook 20 minutes on high pressure 

11. Release after you allow to rest 5 minutes. 

12. Remove and enjoy with ice cream or whipped cream. I prefer Vixen Kitchen naked vanilla

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