Easy Instant Pot Peach Crisp

Instant Pot Peach Crisp is a perfect summertime fruit dessert 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.

I lived in Peachtree City, Georgia for over 12 years and I loved peach season, which began around early June.  Next to mangoes, peaches are my favorite fruit.  When I moved to Salt Lake City, Utah a few years ago, I thought that would be the end of local peaches, and that if I wanted to eat peaches they’d have to be from California. Well, I was wrong! Utah has some of the tastiest peaches I’ve ever had, and dare I say they’re tastier than Georgia peaches (sorry, Georgia!).

Peach season here in Utah begins now, around the middle of August. Our local grocery stores carry local peaches for as long as they’re available, through September. My home even 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 cobbler is baked with a baking mix (like Bisquick) topping, and a crisp 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 and cobbler 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.

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.

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!  I made it exactly as written except that I increased the cooking time by 5 minutes.

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. Store covered in a cool, dry place and use on yogurt, ice cream, or unsweetened cereal.

If you’re new to the  Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Red Beans and Rice.

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Instant Pot Peach Crisp Ingredients

Instant Pot Peach Crisp Step by Step Instructions

• Combine pecans, oats, flour, brown sugar and salt in a medium mixing 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 frying pan onto parchment paper or a silicone mat.
• Allow to cool.

• 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 Lid, and make sure steam release handle is in the ‘Sealing’ position.
• Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘4’ (4 minutes)

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 4 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’.

• Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.
• Press ‘Cancel’ and open the Instant Pot.

• Press ‘Saute’.
• Stir together 2 tablespoons cornstarch mixed with 2 tablespoons water, until there are no lumps.
• Constantly stir while pouring in the corn starch slurry.
• Continue stirring until 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.  See Pressure Cooking Today’s recipe for dulce de leche.

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Instant Pot Peach Crisp

Prep 5 mins

Cook 25 mins

Total 30 mins

Author Paint the Kitchen Red

Yield 8 servings

Instant Pot Peach Crisp is a perfect summertime fruit dessert 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.

Ingredients

Peach Crisp Topping 

• 1 stick butter
• 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

Peach Filling 

• 8 cups  peach wedges (about 6 to 7 ripe peaches)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon powder
• 1 tsp lemon juice
• 1 tsp vanilla
• 2 Tbsp cornstarch
• 2 Tbsp water

Instructions

Peach Crisp Topping

1. Combine pecans, oats, flour, brown sugar and salt in a medium bowl.
2. Over medium heat, melt butter in a large frying pan.
3. Empty contents of bowl into frying pan.
4. Stir frequently, and cook until golden brown and fragrant, about 6 to 8 minutes.
5. Empty contents of frying pan onto parchment paper or a silicone mat.
6. Allow to cool.

Peach Filling

1. In a large bowl, add peach wedges, sugar, brown sugar, cinnamon, lemon juice, and vanilla.
2. Using a large spoon, stir gently to combine ingredients.
3. Empty contents of bowl into Instant Pot inner pot.
4. Close Instant Pot and cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
5. Allow the pressure to release naturally, about 10 to 15 minutes and open Instant Pot lid.
6. Stir together 2 tablespoons of cornstarch and 2 tablespoons of water and mix well until no lumps.
7. Press 'Saute' and gently stir in cornstarch slurry, mixing well.
8. Continue stirring until mixture thickens, about 1 to 2 minutes. It will thicken more as it cools.
9. Press 'Cancel'.
10. Serve warm in individual bowls, topped with crisp topping, vanilla ice cream and drizzled with dulce de leche.
11. Store any leftover topping in a covered container, in a cool dry place.

Courses Dessert

Cuisine American

Nutrition Facts

Amount Per Serving
Calories 299
% Daily Value
Total Fat 8 g		12%
	Saturated Fat 2 g	10%
	Unsaturated Fat 5 g
Cholesterol 8 mg		3%
Sodium 168 mg		7%
Total Carbohydrates 53 g		18%
	Dietary Fiber 5 g	20%
	Sugars 28 g
Protein 6 g		12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

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