Instant Pot Apple Crisp

Instant Pot Apple Crisp is sliced tender apples topped with a crispy brown sugar oat topping  to make a comforting and warm dessert that’s full of flavor.  Best thing is that it cooks directly in your Instant Pot. 

WHAT YOU’LL NEED

Butter – any kind, but real butter works best

Flour – plain or all purpose 

Oats – Old fashioned rolled oats 

Sugar – brown sugar, 

Spices and Seasonings – cinnamon, ground nutmeg, vanilla extract, salt 

Apples – Granny Smith works best

Juice – lemon juice fresh squeezed or bottled 

Milk – any kind, but do not use soy

STEP BY STEP INSTRUCTIONS

Step 1. Add melted butter to the Instant Pot and swirl to coat the bottom of the pan. Add in the filling ingredients; brown sugar, lemon juice, vanilla extract , nutmeg, cinnamon, salt and apples. Stir until well combined. Pour water over apples.

Step 2. Prepare the crumble topping. Mix together all dry ingredients until well combined. Add in the diced butter with a fork, using it to work the butter into the dry mix until combined well with a sand-like texture. Sprinkle the topping over the apple mixture in the pot. Close and lock the Instant Pot lid, and seal the valve.

Step 3. Select manual high pressure for 1 minute on your Instant Pot. Once finished cooking, turn the steam valve for a quick release. Remove the lid once the pin has dropped.

Step 4. While the Apple crumble cooks, prepare your caramel sauce. Place the butter in a small saucepan over medium high heat. Once the butter has melted add the milk and sugar. Stir constantly until mixture boils, then continue to boil for 2 minutes. Remove the saucepan from heat and stir in the vanilla extract and salt. Set aside until ready for use.

Step 5. Serve the apple crisp warm in a bowl and drizzle with the salted caramel sauce. Great with a scoop of vanilla ice cream or dollop of whipped cream. 

TIPS AND FAQS

You can use any type of apples made for cooking.  I like the tartness of Granny Smith apples, but you could also use Jonagold, HoneyCrisp, Braeburn, Mutsu, Winesap, or Pink Ladies.  

Store leftover Instant Pot Apple Crisp in a tightly sealed air tight container in your refrigerator for up to five days.  

Heat leftovers in an oven safe pan on 350 for about 10 minutes until warm all the way through.  You can also microwave your leftovers or eat them cold.  But, I prefer them warm from the oven, tastes just like fresh with a crispy topping.  

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