📝 About This Recipe
This Instant Pot Apple Crisp transforms a classic autumnal comfort food into a quick, weeknight-friendly masterpiece that tastes like it spent hours in a slow oven. By using the pressure cooker, the apples become perfectly tender and infused with a rich cinnamon-maple syrup, while a quick broil or a clever stovetop technique ensures the oat topping remains buttery and crisp. It is the ultimate warm, spicy, and soul-satisfying dessert for when you crave the flavors of fall without the wait.
🥗 Ingredients
The Fruit Base
- 4 large Granny Smith Apples (peeled, cored, and sliced into 1/2-inch wedges)
- 2 large Honeycrisp or Fuji Apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1/4 cup Pure Maple Syrup (Grade A dark preferred)
- 1.5 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 tablespoon Cornstarch (to thicken the juices)
- 1/2 cup Apple Cider or Water (the required liquid for pressure)
The Golden Crisp Topping
- 1 cup Old Fashioned Rolled Oats (do not use instant oats)
- 1/2 cup All-Purpose Flour (can substitute with almond flour for a nuttier taste)
- 1/2 cup Light Brown Sugar (packed)
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 1/3 cup Chopped Pecans or Walnuts (optional for extra crunch)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
For Serving
- 1 pint Vanilla Bean Ice Cream (for topping)
- 2-3 tablespoons Caramel Sauce (for drizzling)
👨🍳 Instructions
-
1
In a large mixing bowl, toss the sliced Granny Smith and Honeycrisp apples with lemon juice, maple syrup, cinnamon, nutmeg, and cornstarch until every slice is evenly coated.
-
2
Pour 1/2 cup of apple cider (or water) into the bottom of the Instant Pot inner pot. This provides the necessary steam to bring the pot to pressure.
-
3
Gently transfer the seasoned apple mixture into the Instant Pot. Spread them out into an even layer so they cook uniformly.
-
4
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 3 minutes.
-
5
While the apples are pressure cooking, prepare the topping. In a medium bowl, combine the oats, flour, brown sugar, salt, and pecans.
-
6
Using a pastry cutter or your fingers, work the cold butter cubes into the oat mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
-
7
Heat a large skillet over medium-high heat on the stove. Add the oat crumble mixture to the dry skillet and toast for 4-5 minutes, stirring constantly, until the butter melts and the oats turn golden brown and fragrant. Set aside.
-
8
Once the Instant Pot timer beeps, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Wait for the pin to drop before opening the lid.
-
9
If the apple mixture looks too liquidy, turn on the 'Sauté' function for 2 minutes to let the juices bubble and thicken into a glossy glaze.
-
10
Sprinkle the toasted golden oat topping evenly over the cooked apples directly in the pot, or transfer the apples to a serving dish first and then top.
-
11
For an extra-crispy finish, you can place the inner pot (if oven-safe) or the transferred dish under a kitchen broiler for 1-2 minutes until the topping is bubbling.
-
12
Let the crisp stand for 5 minutes before serving; this allows the sauce to set and the topping to fully crisp up.
💡 Chef's Tips
Use a mix of tart (Granny Smith) and sweet (Fuji/Honeycrisp) apples to create a complex flavor profile and varied texture. Do not slice the apples too thin; 1/2-inch wedges ensure they hold their shape under pressure rather than turning into applesauce. Toasting the crumble in a skillet is the secret to getting a 'baked' crunch when using a pressure cooker. If you prefer a gluten-free version, simply swap the all-purpose flour for a 1:1 gluten-free baking blend or almond flour. Always use cold butter for the topping; if the butter is warm, the topping will become greasy rather than crumbly.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream that melts into the crevices. Drizzle with homemade salted caramel sauce for a decadent, professional touch. A dollop of freshly whipped cream with a pinch of cinnamon is a lighter, elegant alternative to ice cream. Pair with a hot mug of mulled cider or a crisp glass of dessert Riesling to complement the fruit notes. For a breakfast twist, serve leftovers cold with a spoonful of thick Greek yogurt.