Instant Pot Apple Crisp is a delightful way to enjoy the taste of apples combined with cinnamon, nutmeg, vanilla, and other sweet flavors. Sweet, warm, and tasty this dessert becomes amazing when topped with vanilla ice cream.
Cooking anything with your instant pot is always easier and more convenient than baking in the oven. And if you like apples, try this sweet and tangy Instant Pot Cinnamon Apples recipe. For a more substantial apple dessert, this Instant Pot Apple Cake is mouthwatering. For something healthier, try these Instant Pot Baked Apples.
Instant Pot Desserts
By combining the warm tastes of cinnamon and nutmeg with brown sugar, vanilla, and melted butter, this is certain to become one of your favorite dessert recipes. The high-pressure cooking of the instant pot blends everything together instantly so the flavors just burst into your mouth at first bite.
Choosing the right apples is not difficult because it is really a personal choice. I typically use granny smith apples because they are tart and hold up to high-pressure cooking well. But many people use several types of apples to give it a deeper intense flavor.
There are not many ingredients in this recipe, but you can get the details if you scroll down the page to the complete recipe. Here are the basic ingredients:
Apple filling ingredients:
- Apples: Cored, peeled, and cubed or thickly sliced.
- Lemon juice: Fresh is great but bottled is fine too.
- Brown sugar: Dark or light are both okay.
- Vanilla: Pure vanilla extract is best.
- Spices: Cinnamon and nutmeg.
- Oats: Old fashioned oats, not instant.
- Butter: Unsalted and melted.
- Flour: All-purpose or cake flour.
- Brown sugar: Either dark or light.
- Spices: Cinnamon and nutmeg.
How to make instant pot apple crisp recipe?
- Peel: First of all, it is important to only peel your apples halfway or they may get mushy.
- Core and cut: Then, core the apples and cut them into cubes or thick slices.
- Toss: Next, toss in a large bowl with lemon juice until the apples are coated.
- Pot: After, put all the apples into the pot and add the cinnamon, nutmeg, vanilla, brown sugar, and one cup of water. Stir thoroughly.
- Close: Put the lid on the pot and close the steam valve. Set to manual at high pressure for 0 or 1 minute cook time. If you are worried about your apples getting mushy, set it on 0. It will still cook.
- Crisp topping: Meanwhile, make the crisp topping by combining the oats, cinnamon, melted butter, nutmeg, flour, and brown sugar until thoroughly combined.
- Open: Once the cooker is done, do a quick release and then lift the lid.
- Sauté: Turn the pot to sauté and pour the crisp mix into the pot and push it down into the liquid. Let it bubble and thicken for about one minute.
- Stir: Finally, stir gently just a couple of times to let it cook but not too much.
- Transfer: Immediately, turn off the pot so the apples stop cooking and transfer the apple crisp to a cool dish.
- Add other fruit: Alternatively, add other fruits like pears, apricots, or peaches.
- Make it pop: Add some cayenne to your dish to make your apples pop.
- Other spices: You can add any spices you like including cloves, sage, mint, or rosemary.
- Filling: Use this homemade apple pie filling instead.
How to serve:
Serve warm with a scoop of vanilla ice cream and this easy caramel sauce. Here are some other serving ideas:
- Save some carbs by using this keto caramel sauce instead.
- Instead of vanilla ice cream, try chocolate chip blackberry or strawberry ice cream with chocolate chunks.
- Rather than ice cream, top it with this decadent homemade whipped cream.
- Sauce it up instead with this homemade blueberry sauce or tangy strawberry sauce.
- Another way to enjoy this dessert is with a drizzle of this slow cooker chocolate fondue.
Frequently asked questions
Which apples are best for cooking in the instant pot?
Using firm apples like a honey crisp or granny smith are best for cooking in an instant pot. Other apples that are solid enough for cooking in the pot are Jonagold, fuji, Rome beauty, and Crispin. But you can use more than one kind of apple when you cook. In fact, using several types will add depth and flavor.
Do I have to peel the apples before using them?
It is up to you whether you want to peel the apples or not. Some people say that leaving the peels on your apples in the instant pot will make them soggy. However, others say that the apples will hold their shape no matter what if you choose the right apples.
How do I keep my apples from getting soggy?
To avoid what is called the osmosis effect when cooking with a pressure cooker, you should add the fruit with the sugar from the beginning. When you do not add the sugar until after the apples are cooked, osmosis dilutes the sugar water inside the apple cells and the cells burst to break down the apple causing it to be soggy.
How to store leftovers:
- Store: Save pressure cooker apple crisp leftovers in the fridge in an airtight container for up to five days.
- Freeze: Also, if you are not going to eat it in the next few days, freeze it. Just be sure to make sure it is completely cool before putting it into a freezer bag and it will be good for three months.
- Thaw: Finally, when ready to serve make sure to plan in advance and thaw in the fridge overnight before reheating.
- Reheat: This dish tastes just as good cold but you can also reheat it in the microwave.
More Instant Pot Recipes:
- Leave some of the peel on your apples to make sure they do not get mushy.
- Add some almonds, pecans, or walnuts to the topping for a crunchier crisp.
- Try using gluten-free flour and oats for a gluten-free diet.
- Your crisp topping is even crispier if you chill it for 30 minutes before adding it to the pot.
Instant Pot Apple Crisp
- 8 apples (I used small/medium green apples - cored, peeled, and cubed into 1.5-inch pieces)
- 1 tablespoon lemon juice
- 1 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 1 cup water
- 2/3 cup old fashioned oats (not instant)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tbsp butter melted
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- Remove the skins from the apples, leaving some on. Remove it from no more than 1/2 of the apple, otherwise, they will get too mushy when cooked.
- Cut the apples into thick cubes and add them to a large bowl. Toss with lemon juice.
- Add the cubed apples to the Instant Pot with the rest of the Crisp ingredients and stir together.
- Close the lid and close the steam valve. Cook on high pressure for 0 or 1 minute. If your apple chunks are smaller, to ensure they don't get too soft then cook for 0 mins. It still takes time to pressurize so do NOT worry, zero doesn't mean they won't cook.
- Cook for 1 minute if you have larger chunks or if you want softer apples. Once done cooking do a Quick Release.
- In the meantime, in a medium bowl mix the topping ingredients until well combined.
- Open the IP lid and click on saute.
- Stir gently the apple mixture and sprinkle the topping on top. Gently push down into the liquid letting it cook until bubbling, for about 1 minute.
- Stir very gently and after that turn off the IP.
- Serve immediately with ice cream and caramel sauce.