Instant Pot Apple Crisp
Servings: 8 servings
Calories: 381 kcal
Instant Pot Apple Crisp is a perfect fall fruit dessert made with fresh, crisp apples, and topped with crisp, crunchy oatmeal streusel. Serve the apple crisp with vanilla ice cream and dulce de leche or caramel sauce for added flavor!
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Ingredients
Apple Filling
- 7 medium Granny Smith apples cut into 1½ to 2-inch cubes
- ¾ cup brown sugar or granulated sugar
- 1 ½ teaspoon cinnamon powder
- ½ teaspoon nutmeg
- ½ teaspoon cardamom powder
- ¼ teaspoon allspice
- 1 teaspoon lemon juice
- 2 tablespoon water
Apple Crisp Topping
- ¾ cup all purpose flour
- ¾ cup brown sugar or granulated sugar
- ½ cup old fashioned oats
- ¼ teaspoon salt
- ⅓ cup pecans chopped
- 6 tablespoon butter - ¾ stick (at room temperature)
Instructions
Instant Pot Instructions
- Add apples, brown sugar, cinnamon, nutmeg, cardamom, allspice, lemon juice, and water in the Instant Pot inner pot.
- Using a large spoon, stir gently to combine ingredients.
- Close Instant Pot and pressure cook on High Pressure for 1 minute.
- Press Cancel and do a quick release of pressure and open the Instant Pot lid. [Read More: The Different Pressure Release Methods].
- Remove the inner pot from the Instant Pot base unit and place it on a heat-resistant surface. This will prevent the cinnamon apples from continuing to cook.
- Combine flour, brown sugar, oats, salt, pecans, and butter in a medium bowl. Mix by hand or with a pastry blender until crumbly.
- Sprinkle the streusel topping over the cooked apples. Place the inner pot back onto the Instant Pot base.
- Use an air fryer lid to broil for about 10 minutes or until the topping is golden brown, checking halfway through to make sure it's not burning.If you wish to crisp the topping in the oven instead, transfer apples to a buttered casserole dish, top with streusel topping, and broil on the middle rack of the oven for 6 to 10 minutes or until the topping is golden brown. Check periodically to make sure the topping isn't burning!
Oven Instructions
- To make the entire recipe in the oven, preheat oven to 350 degrees Fahrenheit.
- Combine apples, brown sugar, cinnamon, nutmeg, cardamom, allspice, lemon juice in a medium bowl. Omit the water.
- Transfer the apple filling into a greased casserole dish and spread out evenly.
- Combine flour, brown sugar, oats, salt, pecans, and butter in a medium bowl. Mix by hand or with a pastry blender until crumbly.
- Evenly spread crisp topping over the apple filling.
- Bake for 40 minutes until the filling is cooked and the topping is golden brown.
- Let the apple 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.
- The quantity of water in the recipe is correct. The apples release liquid and that should be enough to bring the Instant Pot to pressure. If you get a Burn message, wait one minute and open the Instant Pot. The apples should be cooked through.
Nutrition
Serving: 1 serving | Calories: 381 kcal | Carbohydrates: 66 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 3 g | Cholesterol: 23 mg | Sodium: 86 mg | Fiber: 3 g | Sugar: 40 g
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