# Instant Pot Apple Crisp > A fast, comforting apple crisp made pot-in-pot in the Instant Pot — juicy spiced apples topped with a buttery oat crumble. Pressure-cooking speeds the fruit to tender perfection; finish under the broiler (or use the sauté setting) for a golden, crisp topping. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-apple-crisp ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This Instant Pot Apple Crisp is the kind of dessert that solves a weeknight conundrum: you want something homey and comforting but don’t have an hour to babysit the oven. Pressure cooking the apples pot-in-pot softens them quickly and concentrates their juices so each bite is tender and flavorful, while a straightforward oat-and-brown-sugar crumble provides the toasty crunch the fruit needs. The cornstarch in the filling grabs those juices as the crisp rests, so the result is saucy without being runny. Finishing under the broiler (or briefly on Sauté) gives the topping the golden, brittle edge that pressure cooking alone can’t achieve. What makes this version work is the balance of technique and simplicity: lemon brightens the apples, a small pinch of salt in the topping amplifies sweetness, and a compact 7–8 inch dish keeps slices in a single layer for even cooking. Use a sturdy oven-safe dish—stainless steel or ceramic transfers heat best in the Instant Pot—and don’t skimp on watching the broiler, which turns the crumble from soft to spectacular in minutes. It’s ideal for busy households, last-minute guests, or anyone who likes their dessert warm, rustic, and unfussy. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 13 minutes - Total Time: 28 minutes - Servings: 3 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Make the apple filling - 4 cups Apples (peeled, cored and sliced) - 1 tablespoon Fresh lemon juice - 1/4 cup Granulated sugar - 2 tablespoons Cornstarch - 1 teaspoon Ground cinnamon - 1/4 teaspoon Kosher salt ### Prepare the oat crumble topping - 1 cup Rolled oats - 1/2 cup All-purpose flour - 1/3 cup Packed brown sugar - 6 tablespoons Unsalted butter, melted ## Instructions ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving (332g)): - Calories: 675 kcal - Protein: 7.4 g - Carbohydrates: 94.2 g - Fat: 31.3 g - Saturated Fat: 17.3 g - Trans Fat: 0 g - Fiber: 3.6 g - Sugar: 41.3 g - Added Sugars: 16.6 g - Cholesterol: 85 mg - Sodium: 204 mg - Potassium: 424 mg - Calcium: 108 mg - Iron: 2.8 mg - Vitamin D: 0 mcg ## Tips ### Choose firm apples Pick firm, tart varieties like Granny Smith, Honeycrisp, or Jonagold so slices hold their shape instead of turning to mush under pressure. ### Slice consistently Cut apples into even 1/4–1/2 inch slices so they cook at the same rate and give a consistent texture throughout the dish. ### Coat apples thoroughly Toss apples with the cornstarch, sugar, and lemon until every piece is lightly coated to prevent clumping and ensure the juices thicken evenly. ### Seal dish from condensation Wrap the dish tightly with foil to keep Instant Pot steam out of the crumble; otherwise the topping will absorb moisture and get soggy. ### Broil for crispness If you want deep browning, broil just 3–5 minutes watching closely; the topping goes from golden to burnt very quickly. ## Variations and Substitutions ### Vegan & dairy-free Swap melted butter for coconut oil or a vegan buttery spread and use coconut sugar or maple syrup in the topping for a dairy-free crisp. ### Gluten-free crumble Replace the all-purpose flour with an equal amount of almond flour or a 1:1 gluten-free flour blend and use certified gluten-free rolled oats. ### Spiced pear-apple mix Use half pears and half apples, add 1/4 teaspoon ground cardamom and a pinch of ground cloves to the filling for a warm, fall-forward flavor. ### Bourbon-maple upgrade Stir 1–2 tablespoons of maple syrup into the apple mixture and splash 1 tablespoon bourbon into the filling for a deeper, boozy note (optional). ## Notes This Instant Pot Apple Crisp is perfect for busy weeknights or last-minute company — it’s fast, forgiving, and feels like a cozy homemade treat. Serve warm with ice cream or whipped cream for extra comfort. ### Storage and Make-Ahead Store leftovers covered in the refrigerator for up to 4 days; the filling will keep its flavor but the topping will soften. To reheat and revive the crumble, warm in a 350°F oven for 10–12 minutes or place under the broiler for a minute or two to re-crisp the topping. You can also freeze the fully cooled crisp in an airtight container for up to 2 months and thaw overnight in the fridge before reheating. ### Serving Suggestions Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche to contrast the warmly spiced apples. For an adult pairing, a small glass of tawny port or a cup of robust coffee complements the brown sugar notes; for daytime comforts, try warm apple cider. Garnish with toasted pecans or a sprinkle of flaky sea salt to add texture and an extra flavor lift. ## Frequently Asked Questions ### Can I use frozen apples? Yes, but thaw and drain them first to remove excess liquid, then toss with the cornstarch and sugar; you may need to reduce the Instant Pot time by a minute since frozen fruit is already softened. ### What if my topping comes out soft? A soft topping usually means it absorbed steam—return the crisp to the oven under the broiler for 2–5 minutes or use the Instant Pot Sauté setting briefly to dry it out and crisp it up. ### Can I omit the cornstarch? You can, but the filling will be more saucy; substitute 2 tablespoons of tapioca starch for a clearer, slightly more elastic filling if preferred. ### How do I scale the recipe up? Use a larger oven-safe dish if increasing quantities and add 1–2 minutes of pressure time for thicker fills; ensure your dish still fits inside the Instant Pot and add the same 1 cup of water to the insert for pot-in-pot cooking. ### Do I need to quick release the pressure? A quick release prevents overcooking the apples; however, if you’re worried about splatter or your model’s steam, follow your Instant Pot manual for a controlled quick release and keep hands away from the vent. ## Related Recipes and Guides - [Instant Pot Beef Chili](https://www.topshelf.recipes/recipes/instant-pot-beef-chili) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)