Mix honey, cinnamon, lemon zest and lemon juice with diced apples. Set aside.

For the crisp topping, whisk honey with the melted coconut oil. Mix oats, pecans, almond flour, cinnamon and salt together, then stir in the honey and coconut oil.

Place apples in ramekins or other oven safe dish of your choice. Top evenly with crisp topping.

Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins on top of trivet. It's ok to stack them like I did if you need to. **If you want to cook the apple crisp right in the steel inner pot, just add 1/2 cup of water to the pot, then add apples followed by the crisp topping.

Set IP for 7 minutes. After cooktime, do a quick release.

In the meantime, preheat oven to broil.

When it's safe to remove ramekins from the Instant Pot, place them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown.  Or, you can use your Mealthy CrispLid on 400 for 5 minutes!

Let the Apple Crisp sit and cool for around ten minutes before eating.

For the coconut drizzle, just mix the coconut cream, honey and vanilla together. Drizzle evenly over Apple Crisp.

Preheat oven to 350.

Follow steps 1-3.   You can add the crisp into an 8x8 pan or use the ramekins.  Either way, cover with foil.  Then place apple crisp in the oven for 40 minutes or until the apples are bubbly and the top is crispy!  You can broil for a few minutes to get it even crispier.

Let the Apple Crisp sit and cool for around ten minutes before eating.

For the coconut drizzle, just mix the coconut cream, honey and vanilla together. Drizzle evenly over Apple Crisp.