Pear and Apple Crumble - gluten and sugar free (Instant Pot or Oven)

Original recipe: https://allthenourishingthings.com/paleo-instant-pot-apple-pecan-crumble-vegan/

Of course, I had to adjust the recipe.. 

I used 4 pears, 1 red apple, 1 green apple - cut into bite sized pieces (keep skins on or peel, doesn't matter).  

For the filling:  I switched out the first sugar with 3 T granulated Stevia and used tapioca flour instead of arrowroot powder 

Then for the crumble, I used 1/4 c coconut oil and 1/4 c olive oil. It's easier to blend.  Then I used another 3 T granulated Stevia, 4 T tapioca flour and 3/4 c.- 1c. coarsely ground oats.  I did not use the pecans or allspice.

Ingredients

Apple Filling

• 5mediumapplespeeled and cut into 1/2" cubes
• 1lemonjuiced
• 1teaspoonvanilla extract
• 2tablespoonsarrowroot powder
• 1/3cupcoconut sugar
• 2teaspoonscinnamon
• 1teaspoonground ginger
• 1/2teaspoonallspice
• 1/2teaspoonsalt
• 1/4teaspoonground nutmeg
• 1/4teaspoonground cloves
• 1/2cupsoaked and dehydrated pecansroughly chopped

Pecan Crumble Topping

• 1/2cupcoconut oilsolid, not melted
• 3/4cupsuperfine almond flour
• 2/3cupcoconut sugar
• 1/2cupcassava flour 
• 1teaspooncinnamon
• 3/4teaspoonsalt
• 1/2teaspoonallspice
• 1/2teaspoonground ginger

Instructions

Apple Filling

1. Grease a 1.5 quart round baking dish with a glass lid.

2. Peel, core, and cube 5 to 6 medium size apples and add them to the greased baking dish. Toss with lemon juice and vanilla. Set aside.

3. In another bowl, combine the remaining filling ingredients and stir together.

4. Pour over the prepared apples and toss gently to coat. Set aside.

   Pecan Crumble Topping

   1. Add all topping ingredients, except pecans, to a large mixing bowl.

   2. With a pastry cutter, cut the ingredients together until the texture is like wet sand. Optional: stir in the pecans.
   3. Carefully dump the crumble topping over the apple filling. Press down.
   4. Place the lid on the baking dish.

   5. Put the trivet inside your Instant Pot and add 1 cup of water. The water is necessary for the pot to pressurize.

   6. Place the covered apple crumble on the trivet. Press the "Manual" or "Pressure Cook" button and adjust the time to 25 minutes on high pressure.

   7. When the pot beeps, immediately release the pressure. Carefully lift the trivet with the baking dish out of the Instant Pot.

         

      
      

   8. To finish in the oven, preheat the oven to 350 degrees. Remove the lid from the baking dish and bake until browned and bubbly (about 15 to 20 minutes).

      Nutrition Facts

      Paleo Instant Pot Apple-Pecan Crumble

      Amount Per Serving (1 serving)

      Calories 420Calories from Fat 221

      % Daily Value*

      Fat 24.5g38%

      Saturated Fat 12.7g79%

      Polyunsaturated Fat 1.9g

      Monounsaturated Fat 3.9g

      Sodium 365mg16%

      Potassium 190mg5%

      Carbohydrates 53g18%

      Fiber 5.7g24%

      Sugar 36.7g41%

      Protein 3.6g7%

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

Serve immediately. (Optional: top with vanilla ice cream or whipped cream). Store leftovers in the fridge.