Instant Pot Apple Crisp
This Instant Pot Apple Crisp is a delicious and classic fall dessert made easy in your pressure cooker – the apples are so tender!
Servings: 6 servings
Calories: 289kcal
Ingredients
- 1 tbsp butter
- 5 apples, peeled and cored any type
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup water
Crisp topping
- 1/2 cup butter, melted
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 1/2 cups oats
Instructions
- Add butter to the bottom of Instant Pot and spread around so it covers the pot. Add in apples, pouring sugar, lemon juice, cinnamon, nutmeg and water overtop.
- In a large bowl, melt butter, then toss with flour and sugar. Stir in oats, then add to layer of apples in the Instant Pot.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then pressure cook for 1 minute.
- The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve apple crisp with whipped cream or ice cream and enjoy! If you want to make the topping crispy, you can broil each serving for 1-2 minutes before enjoying.
Video
Notes
The thicker the cut of the apples, the firmer the apples will be after baking.
Use Honey Crisp, Granny Smith, Gala or Golden Delicious apples for best results.
For a softer consistency, chop the apples up instead of slicing them.
Store any leftovers in the fridge for up to a week. Reheat in the oven for 15 minutes at 350°F.
Nutrition
Calories: 289kcal | Carbohydrates: 65g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 271mg | Fiber: 6g | Sugar: 38g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg