Instant Pot Apple Crisp Recipe

My easy Instant Pot Apple Crisp is a delightful way to enjoy apples with cinnamon, nutmeg, vanilla, and other sweet flavors. I love that it requires very little prep and is ready in just 30 minutes from start to finish. Sweet, warm, and tasty, this dessert is even better when I serve it with a scoop of vanilla ice cream on top.

Using the Instant Pot makes cooking so much easier than baking in the oven, right? Since we are in apple season, I picked up a dozen from my local market last week and have been making lots of our family favorites, including this sweet and tangy instant pot cinnamon apples recipe. My husband always likes a more substantial apple dessert, and this instant pot apple cake is mouthwatering, as he says. Do you have kids? These instant pot baked apples are my kids favorite, so I highly recommend giving them a try this weekend.

Today I am making one of the classic desserts, Apple Crisp, but in my Instant Pot. Yes, and it is ready in just 30 minutes (you read that right), so there is no excuse not to make it. With the warm flavors of cinnamon, nutmeg, brown sugar, vanilla, and melted butter, this is sure to be a favorite dessert recipe. Choosing the apples is easy because it depends on what you like, but I usually go with Granny Smith since they are tart and stay intact in the pressure cooker. Now let me show you how I make it.

Why you will love this recipe:

• Classic apple crisp made faster: I like that I can make a traditional apple crisp in only 30 minutes using the Instant Pot. It is a quick way for me to share a homemade dessert with my family after dinner.
• Delicious fall flavors: This apple crisp is made with cinnamon, nutmeg, brown sugar, and vanilla mixed into soft apples. These are the first ingredients I buy as soon as fall arrives.
• Affordable and easy ingredients: I use simple things like apples, oats, butter, flour, and sugar, and they blend together so nicely under pressure cooking. Granny Smith apples are my favorite because they stay tart and firm.
• Family friendly: The crisp topping is crunchy, the apples are soft, and a scoop of vanilla ice cream on top makes it even better. I love serving it for holidays, family dinners, or when I want a quick dessert to share.

What you will need

For the apple filling:

• Granny Smith apples: I core, peel, and cut the apples into cubes or thick slices.
• Lemon juice: I usually squeeze fresh lemon juice, but bottled works fine when that is what I have.
• Brown sugar: I use either dark or light brown sugar. Both melt into the apples and add sweetness.
• Vanilla: I always add pure vanilla extract because it makes the crisp taste warm and rich.
• Spices: I like to add cinnamon and nutmeg for a classic fall flavor. They make the apples smell amazing as they cook.

Topping ingredients:

• Oats: I use old fashioned oats because they bake up chewy and crisp. Instant oats do not give the same texture.
• Butter: I melt unsalted butter so it mixes easily into the topping. It helps everything bake golden and crunchy.
• Flour: I usually grab all purpose flour, but cake flour works too. Both keep the topping light.
• Brown sugar: I use either dark or light brown sugar.
• Spices: I mix in cinnamon and nutmeg for a warm flavor.

How to make

1. Prepare the apples: I peel only half the skin from the apples, then I core and cut them into cubes or thick slices. I toss them in a large bowl with lemon juice until coated, then add them to the Instant Pot with cinnamon, nutmeg, vanilla, brown sugar, and one cup of water, stirring everything together.

2. Close the pot: I place the lid on the Instant Pot and seal the steam valve. I set it to manual on high pressure for 0 or 1 minute, and when I want the apples firmer, I use 0 minutes since they still cook through.

3. Make the topping: While the apples cook, I mix the oats, cinnamon, melted butter, nutmeg, flour, and brown sugar in a bowl until everything is well combined.

4. Finish the crisp: When the cooker is done, I do a quick release and remove the lid. I switch to sauté mode, sprinkle the topping over the apples, and gently press it into the liquid so it bubbles for about a minute. I stir just a little to let it cook through, then turn off the pot right away and transfer the apple crisp to a dish so the apples do not overcook.

Expert tips

Leave some skin on

The key for making the best Instant Pot apple crisp is to leave some of the skin on the apples. When I peeled them all the way, they got too soft and broke apart, but with half the skin left they stay tender and keep together. This little step makes the crisp taste so much better and keeps the apples perfectly tender.

More tips to consider:

• Choose firm apples like Granny Smith or Honeycrisp so they stay tender after cooking.
• Measure the brown sugar and spices carefully so the apples are sweet.
• I always add a cup of water to the Instant Pot to prevent burning and to help the apples cook evenly.
• I mix the topping well so the oats, butter, and sugar coat each other for the best crunch.
• Your crisp topping is even crispier if you chill it for 30 minutes before adding it to the pot. 

Recipe variations and add-ins:

• Cranberry apple crisp: I toss 1/2 cup of dried cranberries with the apples before cooking. They add a tart flavor that balances the sweetness.
• Berry fruit mix: I add 1 cup of blueberries or raspberries with the apples. The berries add a tangy flavor and a pop of color my kids love.
• Crunchy nut topping: I stir 1/2 cup of chopped pecans or walnuts into the topping. The nuts toast as they cook and add a crunchy texture.
• Pumpkin spice: I mix in 1 teaspoon of pumpkin pie spice along with the cinnamon and nutmeg. The warm spices make the crisp taste even more like fall.
• Ginger spice flavor: I grate 1 tablespoon of fresh ginger into the apple mixture. The ginger adds a light spice that pairs so well with cinnamon and nutmeg.

Serving suggestions:

When I make this Instant Pot Apple Crisp for the holidays, I like to serve it with my pumpkin oatmeal cookies. The kids usually grab a cookie first while the adults go straight for the apple crisp, and I always drizzle a little caramel sauce over the top because everyone asks for it. At Thanksgiving dinner, it makes the perfect sweet ending after a big plate of herb roasted turkey and crockpot stuffing.

For Christmas, I sometimes top the crisp with homemade whipped cream instead of ice cream, and the bowl is always scraped clean. On another holiday, I served it with homemade blueberry sauce and strawberry sauce and everyone had fun picking their favorite topping.

How to store leftovers:

• Store: I keep leftover apple crisp in the fridge in a sealed container and it stays fresh for about five days.
• Freeze: When I want to keep it longer, I let it cool completely before sliding it into a freezer bag. It will keep well for up to three months.
• Thaw: I usually move it from the freezer to the fridge the night before, so it is ready to reheat when I need it.
• Reheat: My family enjoys it cold, but sometimes I warm it in the microwave for a quick dessert.

Frequently asked questions

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