This instant pot apple crisp is so good! It’s a quick and easy recipe that tastes amazing! You need this recipe in your life.
I decided it was time I convert my favorite recipe to an instant pot recipe. Instant Pot Apple Crisp is great because it doesn’t claim your oven for anything.
It’s easy to make and makes a slightly smaller batch than the oven baked version. Which means it is perfect for my family of 5 – without leftovers.
The best part? It cooks in just 8 minutes! That makes it easy to whip up a batch of instant pot apple crisp for an ordinary Saturday night without much planning head.
Those leftovers always get me in trouble. I am a total leave the fork in the dessert and come back for bites all night kind of a person.
This instant pot dessert just screams fall. As much as I love baking with pumpkin, apple desserts will always be my favorite. I always have apples on hand in fall and now that we’ve moved, we have a giant Granny Smith apple tree in our backyard.
Sadly, it’s not the healthiest tree this year. I’m hoping next year we will have it in better health and won’t have to buy apples for the season.
Special Equipment Used to Make Instant Pot Apple Crisp
Types of Apples for Instant Pot Apple Crisp
I used all gala apples for this recipe, but you can use whatever variety you have on hand.
- 3 apples, peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup rolled oats
- pinch of salt
- 2 tbsp melted butter
- Fill your instant pot with 1 cup of water.
- Place a trivet inside of the instant pot.
- Grease a 7-inch push pan with cooking spray and set aside.
- In a medium bowl, toss together the sliced apples, granulated sugar, lemon juice, and cinnamon.
- Pour sugared apples into the greased push pan.
- Using the same bowl, mix together the brown sugar, flour, rolled oats, and salt.
- Pour in the melted butter and mix together with a fork until the ingredients are wet.
- Pour the oat mixture over the sugared apples.
- Create a foil sling by folding a 2-foot piece of aluminum foil into thirds lengthwise.
- Cover the push pan with a paper towel and a piece of foil. (this is to absorb any access moisture.
- Place the covered push pan on to the center of the foil sling and carefully lower into the instant pot. Fold the ends of the foil sling over the top of the covered push pan.
- Close the lid and set to "sealing".
- Cook on manual - high pressure - for 8 minutes.
- Quick Pressure Release (QPR)
- Enjoy immediately.
Amount Per Serving: Calories: 227
We love a great apple dessert and this instant pot apple crisp is the perfect way to celebreate fall!