Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6


List of Ingredients:

4 cups mixed berries (such as strawberries, blueberries, and raspberries)

2 tablespoons lemon juice

1/3 cup almond flour

1/3 cup oats

1/3 cup coconut sugar

1/4 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted



In a bowl, combine the mixed berries and lemon juice, tossing gently to coat. In a separate bowl, stir together the almond flour, oats, coconut sugar, and ground cinnamon. Drizzle the melted butter over the dry ingredients and mix until crumbly.

Grease a heatproof dish that fits in your Instant Pot. Spread the berry mixture evenly in the greased dish. Sprinkle the crumble mixture over the berries, covering them completely.

Place the dish on the trivet inside the Instant Pot. Add 1 cup of water to the pot. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 5 minutes.

After the Cook Time is up, perform a quick release of pressure.

Carefully remove the dish from the Instant Pot. Allow it to cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.


Nutritional Stats:

23g carbs

9g fat

2g protein

5g fiber