Instant Pot Peach Crisp is a perfect summertime fruit dessert recipe made with fresh, juicy peaches, and topped with crisp, crunchy oatmeal streusel. Serve with vanilla ice cream and dulce de leche to take it to the next level. If you’re a peach cobbler fan, you’ll love this Instant Pot dessert.
Table of Contents
Introduction
Peach season here in Utah begins around the middle of August. Our local grocery stores carry local peaches for as long as they’re available, through September.
My home sits on land that once had peach and apple orchards. My husband planted a peach tree in our yard a few years ago and this year, for the first time, we got quite a few peaches.
Peach cobbler and peach crisp are both desserts you can make with your peach harvest. A peach cobbler recipe is baked with a baking mix (like Bisquick) topping, and a peach crisp recipe is usually baked with an oatmeal streusel-type topping.
However, it’s so hot here right now that I can’t bring myself to turn on the oven and bake anything. So I decided to try to pressure cook a peach cobbler from scratch using the Instant Pot.
Pressure cooking the peach cobbler and its topping together in the Instant Pot was a bit of a disappointment; it was a bit doughy and not crisp enough for my taste.
I think the peach cobbler is better saved for the oven and the peach crisp works better in the Instant Pot. After several tries, this version is what I liked best: cooking the peaches in the Instant Pot but cooking the crisp topping separately.
The sweet and tart flavors combine to create a perfect combination with every bite of this Instant Pot Peach Crisp. The recipe for the topping can be used up in one go, or you might have some leftovers.
Here are some other Instant Pot dessert recipes:
– Instant Pot Cardamom Cupcakes
– Instant Pot Chocolate Lava Cakes
– Instant Pot Oreo Cheesecake
Tips and Substitutions
Crisp Topping
With my Instant Pot recipes, I try to avoid having steps where I use the stovetop, but in this case, I cooked the topping in a non-stick frying pan. I think you could easily cook the topping in the Instant Pot in the Saute mode.
Store the peach crisp topping in a glass jar in a cool, dry place and use on yogurt, ice cream, or unsweetened cereal.
Additional Toppings
To really take this Instant Pot Peach Crisp to the next level, serve it topped with a scoop of vanilla ice cream, drizzled with Instant Pot Dulce de Leche.
If you’ve never made dulce de leche in the Instant Pot, check out this recipe from Pressure Cooking Today. It just might be the easiest thing you ever make in the Instant Pot! It has one ingredient: condensed milk.
The only change I made is that I increased the cooking time by 5 minutes.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
Instant Pot Peach Crisp Ingredients
- Peaches
- Brown sugar
- Sugar
- Vanilla
- Cinnamon
- Lemon juice
- Oats
- Brown sugar
- Salt
- Flour
- Pecans
- Butter
How to Make Peach Crisp in the Instant Pot (Step by Step Instructions)
- Combine topping ingredients
- Make crisp topping
- Combine peach filling ingredients
- Pressure cook
- Release pressure
- Add cornstarch and thicken filling
Combine Topping Ingredients
- Combine pecans, oats, flour, brown sugar and salt in a medium mixing bowl
- Over medium heat, melt butter in a large frying pan.
Make Crisp Topping
- Empty contents of bowl into frying pan.
- Stir frequently, and cook until golden brown and fragrant, about 6 to 8 minutes.
- Empty contents of frying pan onto parchment paper or a silicone mat.
- Allow to cool.
Combine Peach Filling Ingredients
- In a large bowl, add peach wedges, sugar, brown sugar, cinnamon, lemon juice, and vanilla.
- Using a large spoon, stir gently to combine ingredients.
- Empty contents of the bowl into Instant Pot inner pot.
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Naturally Release Pressure (NPR) on the DUO and ULTRA
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]
- Press Cancel and open the Instant Pot.
Add Cornstarch and Thicken Filling
- Select Saute.
- Create a cornstarch slurry by stirring together 2 tablespoons of cornstarch mixed with 2 tablespoons water, until there are no lumps.
- Pour the corn starch slurry into the peach mixture, stirring constantly.
- Continue stirring until the mixture thickens, about 1 to 2 minutes. It will thicken more as it cools.
- Press Cancel.
- Serve in individual serving bowls, topped with vanilla ice cream and drizzled with dulce de leche.
Oven Directions for Peach Crisp
To make this recipe without an Instant Pot, you’ll bake it in the oven. Combine ingredients for the peach filling and transfer to a greased, oven-safe casserole dish. Combine ingredients for the topping and spread evenly over the peach filling. Bake until peaches are cooked through and the topping is golden brown. See the recipe card below for detailed instructions.
Instant Pot Peach Crisp
Ingredients
Peach Crisp Topping
- 1/2 cup pecans chopped
- 1 1/2 cups old fashioned oats
- 1/2 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1/2 cup butter 1 stick
Peach Filling
- 8 cups peach wedges about 6 to 7 ripe peaches
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon powder
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- 2 Tbsp water
VIDEO
Instructions
Peach Crisp Topping
- Combine pecans, oats, flour, brown sugar and salt in a medium bowl.
- Over medium heat, melt butter in a large frying pan.
- Empty contents of bowl into frying pan.
- Stir frequently, and cook until golden brown and fragrant, about 6 to 8 minutes.
- Empty contents of the frying pan onto parchment paper or a silicone mat.
- Allow to cool.
Peach Filling
- In a large bowl, add peach wedges, sugar, brown sugar, cinnamon, lemon juice, and vanilla.
- Using a large spoon, stir gently to combine ingredients.
- Empty contents of bowl into Instant Pot inner pot.
- Close Instant Pot and cook pressure cook on High Pressure for 4 minutes
- Allow the pressure to release naturally and open Instant Pot lid. [Read More: The Different Pressure Release Methods]
- Stir together 2 tablespoons of cornstarch and 2 tablespoons of water and mix well until no lumps.
- Select Saute and gently stir in cornstarch slurry, mixing well.
- Continue stirring until mixture thickens, about 1 to 2 minutes. It will thicken more as it cools.
- Press Cancel.
- Serve warm in individual bowls, topped with crisp topping and vanilla ice cream if desired.
- Store any leftover topping in a covered container, in a cool dry place.
Oven Instructions
- To make the recipe in the oven, make sure the butter is softened.
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients for the crisp topping (except the butter) in a medium bowl. Add the softened butter and stir everything together until the mixture is crumbly.
- Combine ingredients for the peach filling in a large bowl. Omit the water.
- Transfer the peach filling into a greased casserole dish and spread out evenly.
- Evenly spread crisp topping over the peach filling.
- Bake for 40 minutes until the filling is cooked and the topping is golden brown.
- Let the peach crisp cool a bit and serve topped with ice cream.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut fruit, etc.
- See the blog post for more detailed recipe tips.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
More Instant Pot Recipes
Margaret H
This turned out perfectly. And the extra topping is dessert all by itself. Delicious. Thanks!
Paint the Kitchen Red
Hi Margaret, I just made this the other day after a long time – like over a year. Made me realize I need to make it more often! Yes, the topping is so good – I add it to cereal sometimes 🙂
Andrea
Great topping, 4 minutes for my frozen peaches was to long. Still good
Paint the Kitchen Red
Andrea, I could see that. Maybe 2 minutes tops?
Faye
Can you make this with canned peaches instead of fresh peaches?
Paint the Kitchen Red
Faye, although I’ve never used canned peaches for this recipe, I think you should be able to substitute them. I think you might need to reduce the sugar and the pressure cooking time.
Carol
Awesome recipe! I screwed up and mixed the cornstarch in with the other ingredients and just went with it. Still Turned out great. Thanks. This one is a keeper
Paint the Kitchen Red
Hi Carol – Great recipe for any fruit really… Glad it worked for you despite the mistake 🙂
Heather
This was a big hit. So yummy. I made it with peaches and cherries. This recipe makes a ton of topping, could be halved. I’ll definitely peel the peaches next time, but it didn’t really matter. Fruit crisp without turning on the oven. Can’t beat that.
Paint the Kitchen Red
Heather – I’m so glad you liked the recipe. You know, I love adding that topping to yogurt or ice cream 🙂
Su
Can you use instant oats or just old fashioned?
Paint the Kitchen Red
Hi Su, sorry I initially answered your question thinking you’re asking about shrimp and grits lol! Yes, the instant oats would be just fine! Thanks for your question!
Kate
Hello, I will make this today. Should I peal the peaches?
Thank you.
Paint the Kitchen Red
Hi Kate, I did not peel the peaches and they were great. Easy peasy 🙂 Good luck and do check back in to let us know how you like it!
Kate
I made this recipe. Tastes amazing!
Paint the Kitchen Red
Yay, I’m so glad. Thank you for sharing.
Dennis
Hi…..Tried the Peach Crisp…turned out great…..love the topping!!!!
Dennis
Paint the Kitchen Red
Hi Dennis, great to hear from you! I’m glad you got to make it. Did you eat it with ice cream ? ? Thanks so much for commenting – I really appreciate it!
Eva
Love your peach crisp. I’m in Utah too! Best time of year for this. My peaches were really sweet, so I reduced the amount of sugar.
Paint the Kitchen Red
Hi Eva – small world! Thanks for sharing how you modified the recipe. That’s a great idea to reduce the sugar if you don’t need it. The peaches I used may not have been as ripe as yours.