Instant Pot Apple Crisp Recipe
With a bright pop of citrus and warm Fall flavors, this Instant Pot Apple Crisp recipe will become one of your new favorite easy desserts!
For Apple Filling
- 10 small apples Macoun or McIntosh; slightly peeled, cored, and diced
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 Tbsp. lemon juice
- 2 cups water Apples need to be under water to cook in Instant Pot
- ½ cup old-fashioned oats Do not use instant or quick oats!
- 5 Tbsp. butter melted
- ½ tsp. cinnamon
- ½ cup flour
- ½ cup brown sugar
Add sliced apples to your Instant Pot along with cinnamon, vanilla extract, brown sugar, lemon juice, and water.
Stir together, then place the lid on your pressure cooker. Set the time for 0 to 1 minute. 1 minute will give you softer apples.
While your pressure cooker comes to pressure, mix old fashioned oats, cinnamon, melted butter, flour, and brown sugar together in a bowl.
Carefully quick release the pressure from your Instant Pot. Drain most of the liquid, but leave a little left at the bottom of the pot.
Add the crumble topping to the pot and set to “Keep Warm” mode. Place the lid back on and allow the apple crisp to thicken up for 3-5 minutes. Once thick, turn off your Instant Pot and serve. Enjoy!
- If you want to mix things up, you can try using the same spices and citrus that we use in our oven-baked Ina Garten Apple Crisp recipe.
- Make sure not to peel the skin completely off of your apples. It’s best to leave some on.
- Don’t use instant or quick oats. Only use old-fashioned oats for this recipe.
- Make sure not to drain all of the liquid from the pot. You want a little bit left when you add the crumble topping to allow it to thicken.
Calories: 745kcal | Carbohydrates: 153g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 36mg | Potassium: 562mg | Fiber: 11g | Sugar: 119g | Vitamin A: 663IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 2mg