Instant Pot Paleo Apple Pear Fennel Crisp is the perfect fall treat or holiday dessert. This seasonal crisp is so easy to make and cooks quickly too! It's naturally sweetened, full of apple-spicy goodness and a hint of sweet orange.
Apples, pears and fennel go perfectly together.
Some might be surprised by a flavor combo like this, but it's truly a lovely flavor.
This Instant Pot Paleo Apple Pear Fennel Crisp is surprisingly easy to make. Who knew that making a crisp in the Instant Pot is not only easy, but it turns out so good too!
Apple pie is what I grew up with, not crisps. My mom made a killer apple pie and she made it every fall at least once and always for Thanksgiving and often for Christmas too.
I always looked forward to her pies. So much love went into them. She wasn't normally a "from scratch" baker, but when it came to her pie, that baby was always from scratch.
It had THE best {not gluten free} crust I have ever tasted, the most tender apples, and it was perfectly spiced.
I became the baker as I grew up. My mom taught me how to make her apple pie and my grandma taught me pretty much everything else about baking.
While I do love making pies on special occasions, I learned that while I do love to bake, making pie crust is not my favorite thing. But, I do LOVE a good crisp. A lot. And I make seasonal crisps often.
Can you guess what my favorite part about them is?
Eating it for breakfast!
I believe that pie, cake OR crisps are meant to eat with breakfast.
I mean why not? We should all live a little. Life is too short!
I love enjoying dessert with breakfast, like homemade waffles with homemade ice cream and crispy organic bacon. Or a slice of cake with some savory leftovers.
I especially love a good fruit crisp with breakfast. I love to enjoy it with some nourishing, protein-boosted hot chocolate and breakfast sausages or anything savory.
This healthy Instant Pot Paleo Apple Pear Fennel Crisp is so delicious for breakfast!
It's super easy to make and you can make it up ahead of time and enjoy it the next morning.
Another bonus about this crisp is that it cooks in the Instant Pot in less time than it does to bake a crisp. Isn't that awesome?!
With holidays quickly approaching, put your Instant Pot to use.
I have cooked an entire holiday meal in my two Instant Pot's before. It's actually quite doable.
We all know that the oven gets a bit crowded for holiday meals. So reduce your stress load and make up this Instant Pot Paleo Apple Pear Fennel Crisp in your Instant Pot instead of baking one.
Add this Instant Pot Paleo Apple Pear Fennel Crisp to your holiday menu.
Instant Pot Paleo Apple Pear Fennel Crisp
Instant Pot Paleo Apple Pear Fennel Crisp
Instant Pot Paleo Apple Pear Fennel Crisp is the perfect fall treat or holiday dessert. This seasonal crisp is so easy to make and cooks quickly too! It's naturally sweetened, full of apple-spicy goodness and a hint of sweet orange.
Ingredients
For the Filling:
- 3 organic apples, peeled, cored and large dice
- 3 organic pears, peeled, cored and large dice
- 1 small fennel bulb, cored and sliced
- ¼ cup maple sugar
- 1 teaspoon ground cinnamon (<-- cinnamon)
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Zest of 1 orange
- 2 tablespoon fresh orange juice
- 2 tablespoon Otto's cassava flour or arrowroot flour (<-- and recommend)
For the Crisp Topping:
- 1 cup Otto's cassava flour (<-- and recommend)
- ½ cup maple sugar
- 1 teaspoon ground cinnamon (<-- cinnamon)
- ¼ teaspoon sea salt (<-- salt)
- 1 teaspoon vanilla extract
- ½ cup solid ghee, grass-fed butter or coconut oil
Instructions
- Grease a 1 ½ qt covered casserole dish with avocado oil, ghee or butter and set aside.
- In a large mixing bowl, add all filling ingredients and gently stir to combine. Pour into the greased casserole dish and set aside.
- In a separate large mixing bowl, combine cassava flour, maple sugar, cinnamon, sea salt and vanilla. Give it a quick stir to evenly distribute. Add the ghee, butter or coconut oil. Using clean hands, gently start to break up and mix the healthy fat into the flour mixture just until incorporated, the dough will be slightly moist and a little crumbly. Sprinkle all of the crisp topping over the fruit mixture and cover with the casserole dish glass lid.
- Add 1 cup of water into your Instant Pot and place the Instant Pot trivet inside the stainless steel pot.
- Carefully set the covered casserole dish inside the Instant Pot on top of the trivet.
- Put the Instant Pot lid on and secure it in the locked position. Plug in your Instant Pot. Make sure the vent on top of the lid is in the sealed/closed position. The Instant Pot should be turned on, you'll hear a little sound that it makes. Press the MANUAL button. The high pressure light should be red, if not, press manual again to get it to switch from low pressure to high pressure and adjust the cook time to 23 minutes.
- When the Instant Pot is done cooking, it will beep to let you know. Press the "Keep Warm/Cancel" button and then unplug the Instant Pot. Quick pressure release the Instant Pot, using an oven mitt, turn the vent to "venting" to manually release the pressure - the silver circle will drop when it's safe to open. Carefully remove the lid.
- Using an oven mitt, carefully remove the casserole dish and place on a cooling rack. Carefully remove the lid {remember it's hot too!} without dripping any condensation onto the crisp. Allow to cool on a wire rack at room temperature for 20 minutes before serving.
- For a crispier topping, place the crisp under a preheated broiler for a few minutes, just until lightly toasted and golden brown. Don't forget about it and walk away or you'll end up with a burnt topping.
- Serve warm or cold with or without homemade vanilla ice cream, cinnamon ice cream or honey sweetened whipped cream.
Notes
YOU WILL NEED: Instant Pot, 1 ½ qt covered casserole dish
Storage: Store covered in the refrigerator for up to 3 days.
Recommended Products
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CorningWare French White 1-½-Quart Covered Round Dish with Glass Top -
Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6qt/1000W, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior
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Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 118mgCarbohydrates: 72gFiber: 7gSugar: 32gProtein: 2g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Lindsey Dietz
Wow! I love how you made the crumble topping with cassava flour! I haven't tried it as a crumbly topping yet!
Emily Sunwell-Vidaurri
Thank you! It's a nice twist compared to nuts, coconut or other grains 🙂 I hope you get to make some.
Jean
Such a perfect Fall treat! Love that you can make it in the IP.
Emily Sunwell-Vidaurri
Thanks Jean! I love IP desserts, it always amazes me what you can do with an IP. 🙂
Renee Kohley
I would love to eat this for breakfast! YUM! I can't believe how easy this is in the IP! Thanks!
Emily Sunwell-Vidaurri
Right?! With your nourishing bulletproof coffee and some bacon? I hope you get to enjoy a fun breakfast like this soon. xo
Vanessa
Wow, these flavors sound amazing together! I need to get myself an Instant Pot ASAP!
Emily Sunwell-Vidaurri
Thank you Vanessa! I hope you're able to get one soon. 🙂
Yang
I love how you paired fennel with apple and pear. I just love fennels and the flavour combination must go so well together!
Emily Sunwell-Vidaurri
I love fennel and pear together, it's such a yummy flavor. 🙂
Melissa Schollaert
Another gorgeous creation Emily! I cannot wait to make this one!
Emily Sunwell-Vidaurri
Thank you Melissa! You're so kind I hope you get to enjoy some. 🙂
linda spiker
We just walked through cold, windy Boston and this sounds like just the warm comforting dessert I need!
Emily Sunwell-Vidaurri
Brrr ... a big change from CA weather for sure! I hope you got something to warm you up. 🙂
Irena Macri
Wow - I LOVE the addition of fennel in this. It's perfect, and the season really makes me want to use more of it. So brilliant xx
Emily Sunwell-Vidaurri
I hope you get to enjoy fennel in many dishes, it's so yummy! 🙂
Carol Little R.H.
Cannot wait to try this one! Just got an Instant Pot too! Fennel and pear? Sounds SO good!
Can't wait to drool over your new cookbook, Emily ~ and this one sounds like a great start!
Emily Sunwell-Vidaurri
Thank you so much Carol!!! I'm excited for you to get it soon. 🙂
Megan Stevens
That filling sounds so yummy, and your topping looks perfect!!
Emily Sunwell-Vidaurri
Thank you Megan 🙂 I think your family would enjoy this one.
Tina
Yum! This sounds delicious - and perfect for fall!
Emily Sunwell-Vidaurri
Thank you Tina! It sure is a fun fall dessert. 🙂
Tina | The Worktop
The flavors sound lovely. I'd love to try that combination! And even more amazing is that you made this in an Instant Pot!
Emily Sunwell-Vidaurri
Thanks so much Tina! It's amazing what you can do with an Instant Pot 🙂
Jessica - Small Bites by Jessica
I've been seeing instant pot recipes everywhere! This one looks amazing!
Corrine
LOVE the idea of using fennel in an apple dessert! And that crumble topping looks delicious!
Emily Sunwell-Vidaurri
The fennel is so delicious. I think you would love it - I know how much you enjoy pies, and this combo is pretty awesome. 🙂
Jessica DeMay
Love that this is made in the IP- how fun! It looks so delicious and I agree that it would make an amazing breakfast!
Emily Sunwell-Vidaurri
Yay for crisp for breakfast! 🙂
Shelby
Mmm fennel is such a twist on a classic crisp! I love this idea!
Emily Sunwell-Vidaurri
Thanks Shelby! It's a fun and yummy twist for sure 🙂
Christina Shoemaker
This looks and sounds amazing, Emily! And I'd absolutely call this breakfast! There's fruit, right?! 😉
Emily Sunwell-Vidaurri
Exactly!!!! Totally breakfast food 🙂
Kari
Crisps are one of my favorite things to have for breakfast, and I can't wait to try adding some fennel in there next time, what an awesome idea!
Emily Sunwell-Vidaurri
Crisps are so awesome! Enjoy whatever you make with some yummy fennel in there. 🙂
STACEY CRAWFORD
Looks very tasty1 I would have never thought of adding fennel and pear to this. Very creative!
Emily Sunwell-Vidaurri
Thanks Stacey! The fennel is so delicious. 🙂
ChihYu
What a lovely comfort food for autumn and winter. Love this recipe !
Emily Sunwell-Vidaurri
Thank you! It's so nice for fall. 🙂
Cristina Curp
The fennel in there is such a game changer! Yum!!!!
Emily Sunwell-Vidaurri
Thanks Cristina! It's so good! 🙂
Carrie Forrest
Yumm! I certainly want to try this very soon. This looks absolutely amazing
Emily Sunwell-Vidaurri
I hope you get to Carrie 🙂
Donna
Just my kind of pudding, real comfort food! Saving this recipe for sure!
Emily Sunwell-Vidaurri
Thanks Donna 🙂
Kelly
Mmmm... I bet this just smelled divine (not to mention it looks incredible)! I have yet to make an Instant Pot desserts so this one is going on my list!
Emily Sunwell-Vidaurri
Thanks Kelly! xo I hope you get to make some treats in your IP 🙂
Katja`
I love baked apples and pears. So good in the fall. I love that you added fennel. And in the IP. So easy!
Emily Sunwell-Vidaurri
The fennel is super yummy, I hope you get to try some. 🙂
Laura
I don’t have an instant pot but this sounds amazing. Can I bake it in the oven?
Emily Sunwell-Vidaurri
Hi Laura 🙂 I'm sure you could, I'm not sure what the bake time would be, but I would start with a preheated 350 degrees F oven and probably start checking it around 20 minutes to gauge how much longer you'll need to bake it. I would assume it would take at least 30-40 minutes. Hope that helps.
Talisha
Would coconut sugar or maple syrup be a good substitute for maple sugar? If so, what amount?
I don't have maple sugar.
Emily Sunwell-Vidaurri
Hi Talisha, you could try coconut sugar, but I wouldn't substitute with maple syrup because it's a liquid sweetener and it might change the consistency too much. I haven't tried it with coconut sugar, so I can't say for sure, but it's possible it could work. Hope that helps some. 🙂
V.Lev @ Sharktank
These instant apple pear fennel crisp are full of flavor, a delicious experience that is hard to forget and since it's paleo diet friendly you can enjoy it without fear of ruining your diet.