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5 from 2 votes

Holiday Pear, Apple, Cranberry Crisp

The perfect holiday dessert or breakfast, this Holiday Pear, Apple, and Cranberry Crisp is gluten and dairy free, and vegan friendly. Made with fiber rich oats, almond flour, and honey or maple syrup, this Healthy Holiday Crisp can be made quickly and easily in your Instant Pot or right in your oven.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 273kcal
Author: Nancylynn

Ingredients

Instructions

Instant Pot

  • In a medium bowl , combine fruit with 1 1/2 tablespoons maple syrup, 1/4 tsp cinnamon. 
  • Next, make the topping. In a small bowl, combine honey/maple syrup with the melted coconut oil by whisking until smooth.  Tip – if your maple syrup is cold, leave it out for a bit before combining, otherwise your coconut oil will solidify.
  • In a medium bowl, mix oats, almond flour, cinnamon and salt together.  Then pour the maple syrup/honey/coconut oil into the oat mixture and combine.
  • Use an instant pot safe bowl, like my favorite casserole dish, or instant pot safe ramekins, layer your crisp together by first adding in fruit, then spooning the crisp topping over the fruit mixture.
  • Add one cup of water to the steel insert of the Instant Pot, then place trivet insert (or sling) in the bottom. Cover casserole dish with foil, then lay on top of trivet. If you are using the ramekins, you can stack them on top of each other! Set IP for 7 minutes on manual/pressure cook.
  • After cook time, do a quick release.
  • In the meantime, preheat oven to broil.. When it’s safe to remove the dish from the Instant Pot, place it under the broiler for a few minutes, or until the topping begins to crisp. Watch them carefully, and remove just as the crisp topping starts to brown.
  • Let the Crisp sit and rest for around ten minutes before eating. Enjoy by itself or with coconut cream!

Oven

  • Preheat oven to 350.
  • Follow steps 1-4.   Then cover crisp with foil and bake in the oven for 40 minutes or until the fruit is bubbly. Remove foil and let the topping crisp up. You can broil for a few minutes to get it even crispier.
  • Let the Crisp sit and cool for around ten minutes before eating.

Notes

*Any combination of 6 cups of ripe fruit would work 
21 Day Fix: 1 PURPLE, 1/2 YELLOW, 1/3 BLUE, 1 TSP, 2 sweetener TSP (per serving)
WW link for personal points: Holiday Crisp (per serving)

Nutrition

Calories: 273kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 241mg | Fiber: 7g | Sugar: 28g | Vitamin A: 108IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg