This Paleo Instant Pot Apple Crumble is a healthy and delicious Fall treat. It's grain-free, gluten-free, and vegan, and cooks perfectly in your pressure cooker. We love it as an easy paleo and vegan dessert or with bacon or sausage for breakfast!
Grease a 1.5 quart round baking dish with a glass lid.
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.
In another bowl, combine the remaining filling ingredients and stir together.
Pour over the prepared apples and toss gently to coat. Set aside.
Add all topping ingredients, except pecans, to a large mixing bowl.
With a pastry cutter, cut the ingredients together until the texture is like wet sand. Then, stir in the pecans.
Carefully dump the crumble topping over the apple filling.
Use your hands to press down so the baking dish doesn't overflow.
Place the lid on the baking dish.
Put the trivet inside your Instant Pot and add 1 cup of water. The water is necessary for the pot to pressurize.
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.
When the pot beeps, immediately release the pressure. Carefully lift the trivet with the baking dish out of the Instant Pot.
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).
Serve immediately. (Optional: top with vanilla ice cream or whipped cream). Store leftovers in the fridge.