Crispy Pressure Cooker Apple Crisp is a delicious 30 minute dessert recipe made in your Instant Pot with the Mealthy CrispLid for a crunchy and buttery oatmeal streusel over sweet apples.
Pressure Cooker Apple Crisp
If you have followed along here for any length of time, it might be pretty evident how much I love apple crisp! From Spiralized Apple Crisp to Peanut Butter Apple Crisp, it is one of the absolutely necessities every fall with the abundance of delicious apples. Crispy Pressure Cooker Apple Crisp is my latest version of the classic dessert and by far my favorite.
Unlike the traditional recipe, this Instant Pot Apple Crisp takes half the time to make from start to finish, but still keeps the crispy streusel topping thanks to the Mealthy CrispLid!
Instant Pot Dessert Recipe
While peeling apples is a tad cumbersome, the really time consuming part of apple crisp is baking. You normally need at least an hour of just cooking time alone. While that is fine if you plan ahead, sometimes you want to whip up a quick dessert while you are cooking dinner and apple crisp normally isn’t convenient for that.
When I decide to bring the guys dinner in the field on a whim, I need something that can be ready quickly. Apple desserts are always a great option because it’s that time of year where I have an abundance of free apples on my tree.
Thanks to the pressure cooker, the time it takes to make this Instant Pot Dessert Recipe is cut WAY down. It only cooks under pressure for 8 minutes! When you factor in peeling and slicing apples, making the oatmeal crumble and building pressure, you can crank out this dessert in 30 minutes or less.
How Does a Pressure Cooker Crisp?
The simple answer is that it doesn’t! You may have noticed I mentioned the Mealthy CrispLid with this apple crisp recipe. This thing is a game changer for the electric pressure cooker you guys! When I was at the Everything Food Conference, I saw this being demonstrated and immediately had to get my hands on one.
The folks at Mealthy were nice enough to send me one so I could try it out. It is officially a must-have pressure cooker accessory in my book now!
There are so many recipes I would love to convert to the pressure cooker, but you loose the crispy finish you would get in the oven and no one wants rubbery chicken skin or mushy apple crisp.
The only solution up until this point was having to hassle with transferring the food to the broiler to finish it off. If I have to mess around with those extra steps, then I may as well just make it in the oven.
How to Use Mealthy CrispLid
If you have an Instant Pot, Mealthy MultiPot or any electric pressure cooker for that matter, this CrispLid is a must have accessory. I love that it is compatible with any 6 or 8 quart pressure cookers. It not only acts like a broiler with this apple crisp recipe, but it essentially turns your pressure cooker into an Airfryer. That is another bonus and can take one more appliance off of your counter tops!
There are a couple of important things to keep in mind when using the CrispLid. First of all, be sure to set it on the included silicone pad when not in use so you don’t accidentally damage your counter tops. That isn’t going to be fun for anyone.
Secondly, there is a safety feature that doesn’t allow it to power on if the handle is in an upright position. I’m not going to lie, this one tripped me up for a bit and I thought I had a faulty device because I’m terrible and don’t actually read directions.
I was trying to turn it on to test it while holding the handle up. This didn’t allow it to power up at all. Once I figured out that I had to put the handle in the down position, it was a breeze from there. Just follow the direction and adjust the temperature and time for your recipe.
How to Make Instant Pot Apple Crisp
I have made this Instant Pot Apple Crisp a few times already and I’m pretty sure I will never go back to the old way of making it. It has all the same great flavors and textures but is just so much quicker.
What you need:
- Electric Pressure Cooker
- Mealthy CrispLid or broiler
- Granulated Sugar
- Brown Sugar
- To get started, line the included steamer basket with the Mealthy MultiPot with a couple layers of tinfoil. If you are using a different pressure cooker that doesn’t include a steamer basket, then find a round spring form pan that fits inside the inner pot.
- Generously butter the tinfoil in the steamer basket or spring form pan.
- Place the included trivet on the bottom of the inner pot and add 3 cups of water.
- In a large bowl mix the oatmeal streusel ingredients until they form a small crumbly consistency.
- Add half of the oatmeal mixture to the sprayed pan and press evenly in the bottom of the pan.
- In a separate bowl, mix the peeled and sliced apples with the sugar, cinnamon and 2 Tbsp. flour.
- Arrange them over the crust and shake and sort so they all fit in the pan.
- Cover the pan with tinfoil tightly so no water gets into the apples.
- Place the covered pan on the trivet.
- Lock the top of the pressure cooker into place and turn the knob to pressure.
- Cook on high pressure for 8 minutes. (If you prefer super soft apples, add a couple minutes of cooking time.)
- When the cooking time is complete, release the pressure from the pressure cooker by slowly turning the knob to vent. Be careful as apples are starchy and can potentially spew out the valve. Always use oven mits and a long tong or spoon to release the pressure.
- Remove the tinfoil from the top of the pan and check the apples to make sure they are cooked to your liking. Top the apples with the remaining oat mixture.
- Place the CrispLid on top of the pressure cooker. With the handle down, turn it on to 375° and crisp for 4-5 minutes, until the top is golden brown. (If you don’t have a crisp lid, pop the pan in the oven under the broiler for a few minutes.)
- Let it cool for 30 minutes before serving for best consistency.
More delicious recipes in your pressure cooker!
- Pressure Cooker Light Pizza Noodle Bake
- Pressure Cooker Korean Beef Bowl
- Faster Smoked Pork Ribs
- Pressure Cooker Creamy Butternut Squash Soup
- Pressure Cooker Chicken Tortilla Soup
- 10 Healthy Chicken Recipe in Instant Pot
- Pressure Cooker Meatloaf
- 6 c. apples
- 1/2 c. granulated sugar
- 1 tsp. cinnamon
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/2 c. old fashioned oats
- 1/2 c. brown sugar
- 1/2 c. flour
- 1/4 c. melted butter
- 1/2 tsp. cinnamon
- Add 3 cups water to the inner pot of your electric pressure cooker. Line the included steamer basket with a couple layers of tinfoil. (If you don't have an included steamer basket, use a spring form pan that fits inside the inner pot.)
- Generously butter the tinfoil lined steamer basket or spring form pan.
- In a small bowl, mix the oats, brown sugar, flour, melted butter and cinnamon until a crumbly mixture forms. Press half of the mixture into the bottom of the linted steamer tray or spring form pan.
- Add two cups of cold water to a large bowl with a splash of lemon juice. Peel and slice the apples into large chunks into the lemon water.
- When all of the apples are sliced, drain the water off the apples and add the granulated sugar, cinnamon and 2 Tbsp. flour. Mix until apples are well coated and spoon over the crust in the steamer basket.
- Cover the steamer basket with tinfoil and place the pan on a trivet in the pressure cooker.
- Turn the knob to seal and cook on high pressure for 8 minutes. (If you prefer softer apples, cook for 10 minutes.)
- When the cooking time is complete, release the pressure from the apples by slowly turning the knob to vent. Be careful as apples are starchy and can potentially spew out the valve. Always use oven mits and a long tong to release the pressure.
- Top the apples with the remaining oat mixture.
- Place your CrispLid on top of the pressure cooker. Turn on to 375° and crisp for 4-5 minutes, until the top is golden brown.
- Allow to cool for 30 minutes before serving.
If you don't have a crisp lid, pop the pan in the oven under the broiler for a few minutes.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 243 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 196mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 3g Sugar: 32g Sugar Alcohols: 0g Protein: 2g