I’m on Day 5 of the 21 Day Fix and my sweet tooth is still recovering from the holidays. I can’t abandon it all together! My husband and I sit together and look longingly into our kitchen each night wishing for bowls of brownies and ice cream. If weight gain was not a consequence, there is no question we would eat ourselves into an oblivion of sugary treats.
But, alas, we are trying to be healthy. I’ve been wanting to make up some of my own recipes for the Instant Pot, so I pursued the web for some apple crisp recipes. They were all full of brown sugar and butter, so I made my own adjustments and came up with something very tasty! I made this gluten-free, but I feel sure you could use whole wheat or regular flour and it would be fine. If you omit the flour altogether you lose the “topping” so I’d keep it in if that is important to you.
The hubby said the only thing missing was ice cream! Maybe another time, honey!
2 Apples – (I left on the peel, but make that your own preference)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoon melted coconut oil
1 teaspoon honey
1 teaspoon maple syrup
1/4 cup old fashioned rolled oats
1/2 tablespoon gluten free flour
8-10 crushed pecans
Core and chop apples.
Toss apples, cinnamon, and nutmeg in stainless steel bowl that can fit in IP (or any kind of bowl that can withstand the IP) until well coated.
Mix all ingredients for topping in a separate bowl. Spoon over apples.
Place bowl on trivet inside instant pot. Add one cup water to the bottom of the pot.
Cook Manual HP 8 minutes with an 8 minute NP. Release remaining pressure.
If you prefer a crunchier topping, broil 4-5 minutes. Serve and enjoy!
21 Day Fix container counts per serving:
1 Purple, 1/2 yellow, 2 teaspoons
Here is a video tutorial!