Easy Instant Pot Peach Crisp

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.

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.

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.

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 Peach Crisp.

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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.

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.

5 from 2 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: dessert, instant pot, peach cobbler, peach crisp

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 299kcal

Author: Paint the Kitchen Red

Ingredients

Peach Crisp Topping 

• 1/2 cup butter 1 stick
• 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 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

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 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 on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
• Allow the pressure to release naturally, about 10 to 15 minutes and open Instant Pot lid.
• Stir together 2 tablespoons of cornstarch and 2 tablespoons of water and mix well until no lumps.
• Press '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, vanilla ice cream and drizzled with dulce de leche.
• Store any leftover topping in a covered container, in a cool dry place.

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

Serving: 1serving | Calories: 299kcal | Carbohydrates: 53g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 168mg | Fiber: 5g | Sugar: 28g

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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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