Instant Pot Apple Crisp

How to Make Instant Pot Apple Crisp

1. 1

   Step 1: Make the apple filling

   Toss the sliced apples with lemon juice, granulated sugar, cornstarch, ground cinnamon and kosher salt in a large bowl until evenly coated. Transfer the mixture to an oven-safe 7- or 8-inch dish (preferably stainless steel, ceramic, or glass) that will fit inside your Instant Pot for pot-in-pot cooking.

   For this step

   • 4 cupsApples (peeled, cored and sliced)
   • 1 tablespoonFresh lemon juice
   • 1/4 cupGranulated sugar
   • 2 tablespoonsCornstarch
   • 1 teaspoonGround cinnamon
   • 1/4 teaspoonKosher salt
   
2. 2

   Step 2: Prepare the oat crumble topping

   In a separate bowl combine the rolled oats, all-purpose flour and packed brown sugar. Stir in the melted butter until the mixture is evenly moistened and crumbly. Set aside and taste for balance — add a pinch more salt if desired.

   For this step

   • 1 cupRolled oats
   • 1/2 cupAll-purpose flour
   • 1/3 cupPacked brown sugar
   • 6 tablespoonsUnsalted butter, melted
   
3. 3

   Step 3: Assemble and prepare the Instant Pot

   Sprinkle the oat crumble evenly over the apple filling. Cover the dish tightly with aluminum foil to keep water out. Pour 1 cup (240 ml) of water into the Instant Pot insert, place the trivet inside, then carefully lower the covered dish onto the trivet.
   
4. 4

   Step 4: Pressure cook the crisp

   Secure the lid and set the Instant Pot to High Pressure for 8 minutes. When the cook cycle finishes, perform a quick release according to your model’s instructions. Carefully lift out the dish (use oven mitts) and remove the foil; let the filling rest 5 minutes — the cornstarch will thicken the juices as it cools.
   
5. 5

   Step 5: Finish for a golden topping (optional)

   If you want a crunchy, golden topping, place the unfoiled dish under a preheated broiler for 3–5 minutes, watching closely until browned and crisp. If you prefer to stay stovetop-only, return the dish to the warm Instant Pot on Sauté (using caution) for 3–5 minutes, briefly uncovered, to dry and firm the topping.
   

1. Toss the sliced apples with lemon juice, granulated sugar, cornstarch, ground cinnamon and kosher salt in a large bowl until evenly coated. Transfer the mixture to an oven-safe 7- or 8-inch dish (preferably stainless steel, ceramic, or glass) that will fit inside your Instant Pot for pot-in-pot cooking.
2. In a separate bowl combine the rolled oats, all-purpose flour and packed brown sugar. Stir in the melted butter until the mixture is evenly moistened and crumbly. Set aside and taste for balance — add a pinch more salt if desired.
3. Sprinkle the oat crumble evenly over the apple filling. Cover the dish tightly with aluminum foil to keep water out. Pour 1 cup (240 ml) of water into the Instant Pot insert, place the trivet inside, then carefully lower the covered dish onto the trivet.
4. Secure the lid and set the Instant Pot to High Pressure for 8 minutes. When the cook cycle finishes, perform a quick release according to your model’s instructions. Carefully lift out the dish (use oven mitts) and remove the foil; let the filling rest 5 minutes — the cornstarch will thicken the juices as it cools.
5. If you want a crunchy, golden topping, place the unfoiled dish under a preheated broiler for 3–5 minutes, watching closely until browned and crisp. If you prefer to stay stovetop-only, return the dish to the warm Instant Pot on Sauté (using caution) for 3–5 minutes, briefly uncovered, to dry and firm the topping.