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.
Tips and Substitutions
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.
I made it exactly as written except that I increased the cooking time by 5 minutes.
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.
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.
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
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.
- 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
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 5 Star 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!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Oreo Cheesecake | Instant Pot Brownie Sundae | Instant Pot Chocolate Lava Cake |
Eva
August 19, 2017 at 11:40 pmLove 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
August 21, 2017 at 3:04 pmHi 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.
Dennis
August 21, 2017 at 2:03 pmHi…..Tried the Peach Crisp…turned out great…..love the topping!!!!
Dennis
Paint the Kitchen Red
August 21, 2017 at 2:58 pmHi 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!
Kate
September 12, 2017 at 8:47 amHello, I will make this today. Should I peal the peaches?
Thank you.
Paint the Kitchen Red
September 12, 2017 at 9:10 amHi 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
September 12, 2017 at 11:16 amI made this recipe. Tastes amazing!
Paint the Kitchen Red
September 12, 2017 at 12:11 pmYay, I’m so glad. Thank you for sharing.
Su
October 14, 2017 at 2:47 pmCan you use instant oats or just old fashioned?
Paint the Kitchen Red
October 14, 2017 at 2:59 pmHi 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!
Heather
July 22, 2018 at 10:05 pmThis 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
July 24, 2018 at 9:49 pmHeather – I’m so glad you liked the recipe. You know, I love adding that topping to yogurt or ice cream 🙂
Carol
August 23, 2018 at 9:21 pmAwesome 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
August 24, 2018 at 10:29 amHi Carol – Great recipe for any fruit really… Glad it worked for you despite the mistake 🙂