Instant Pot Apple Crisp
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This Instant Pot apple crisp recipe is so delicious! It takes a cook time of just one minute to make this Instant Pot apple dessert, and the apples come out perfectly every time.
Apple crisp is an essential treat in my house during fall. We love to go apple picking, and one of our favorite things to make when we get back from the orchard is this Instant Pot apple crisp.
The pressure cooker version of this dish is a little different than a traditional oven-baked apple crisp. The topping comes out soft rather than crispy, but the flavor is the same. The apple cinnamon goodness shines through, and this Instant Pot apple crisp comes together more quickly than the oven version.
Instant Pot Apple Crisp Tips
This recipe has a cook time of one minute. It takes between 10 and 15 minutes for the pot to come to pressure. Add this to the 15 minute prep time, and you can have this Instant Pot apple dessert on the table in 30 minutes.
The minimum liquid for the Instant Pot is usually one cup, but I only use 3/4 cup of water in this recipe. That’s because the apples release their juices as the pot comes to pressure, which generates more liquid and allows the pot to come to pressure. Any more water would turn this into applesauce.
I’ve made this recipe several times, experimenting with using a half cup of water as well as 1 cup of water. There was one occasion when the pot didn’t come to pressure, but it still cooked the apple crisp perfectly while it was trying to come to pressure.
For the best texture, chop the apples into large cubes or slices so they don’t turn to mush. If you want to make Instant Pot apple pie filling, follow this recipe and simply skip the crisp topping.
Even though the topping on this Instant Pot apple crisp is mostly soft, it does have a bit of crunchiness from the oats and walnuts. If you want to dry out the topping after cooking this in a pressure cooker, you can transfer it to an oven-safe dish and put it under the broiler for a few minutes.
If you don’t prefer the cornmeal texture in your crisp topping, you can substitute unsweetened shredded coconut. I’ve made this Instant Pot apple crisp both ways, and they’re equally delicious.
Instant Pot Apple Recipes
There are lots of different apple recipes you can make in a pressure cooker. Try some of these when you have lots of apples in the fall:
- Instant Pot apple cider
- Instant Pot applesauce
- Instant Pot cranberry sauce with apples
- Instant Pot cinnamon apples
Instant Pot Apple Crisp
- ¾ cup water
- 3 lbs apples peeled, cored, and chopped into large chunks
- 1 tbs gluten-free flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 1 1/2 cups rolled oats
- 1/2 cup finely ground whole grain cornmeal (or shredded unsweetened coconut)
- 1/2 cup diced walnuts
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- Pour 3/4 cup of water into the Instant Pot.
- Chop the peeled apples into 1-inch cubes, and place them in a large bowl. Sprinkle the apples with the flour, cinnamon, and salt. Stir to coat evenly, then stir in maple syrup.
- Transfer the apples to the inner pot of the Instant Pot that has the 3/4 cup water in it. Using the same bowl, prepare the topping by stirring together the oats, cornmeal, walnuts, cinnamon, and salt. Add the maple syrup and coconut oil. Stir together.
- Spoon the topping evenly over the apples. Cover the Instant Pot, turn the knob to Sealing, and set the pot to cook for 1 minute at manual high pressure. Once the cook time is done, do a quick release. It will be very hot at this point, so let it cool a bit before serving. This can be served warm, or you can refrigerate it until ready to serve. This apple crisp will keep for several days in an airtight container in the refrigerator. It can be eaten cold, or you can reheat it in the oven.
Pressure Cooker Apple Crisp Price Breakdown
This recipe costs $7.97 to make, or $1 per serving. Enjoy this delicious apple crisp for an easy, healthy dessert.
Try my peach oatmeal crisp for another delicious, fruity summer dessert.
Good stuff! I also added a tiny bit of brown sugar, maybe two teaspoons worth. I did get a burn notice from my IP but it was still delicious! Will definitely be making this again!
I followed this recipe nearly exactly (I subbed Earth Balance vegan butter because I don’t do coconut for Reasons) a couple weeks ago and it was BOMB. Thank you for a recipe that didn’t require any adjustments. I have another batch in the Instant Pot right now. Thank you so much.
So glad you enjoyed it! I’m glad the Earth Balance worked well.
I have recently got a mini instant pot (3qt) and I would love to try your recipe but I cannot put that many apples in my mini:) What apple/water ratio would you recommend?
Thanks and greetings from Italy
I believe you need to use at least 1/2 cup of water in the 3 quart Instant Pot, so I would try that, with 2 pounds of apples. Let me know how it goes!
I made it today and it was DELICIOUS! I used 1/2 Cup of cold water and 2lb or 1 kg of apples and third the other ingredients (used coconut). The mini came to pressure without problems and after 1 minute and a quick release the apples were soft but with a nice bite. We will make this again!
So glad it worked in the 3 quart!