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.