Instant Pot Apple Crisp

Name: Instant Pot Apple Crisp
Prep time: 10 min
Cook time: 8 min
Total time: 25 min
Ingredients: .67 cup brown sugar (2/3rd); .5 cup all-purpose flour; .5 cup old-fashioned rolled oats (do not use instant!); .5 cup chopped pecans; .75 teaspoon ground cinnamon; .75 teaspoon ground nutmeg; .33 cup unsalted butter (softened); 4 cups Honey Crisp or Granny Smith apples (peeled, cored and chopped into 1-inch pieces - 4 to 5 apples)

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Enjoy sweet, cinnamon-infused apples topped with a crispy oatmeal streusel topping in this easy Instant Pot Apple Crisp recipe – all in under 30 minutes!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Apple chunks topped with oatmeal crumble in a serving bowl.

You still have all of the same irresistible flavors or fresh apples and crumb topping, but it takes about half the time.

If you do not have a pressure cooker you can still make Old Fashioned Apple Crisp in the oven. For smaller portions this Apple Crisp for Two recipe is the perfect size.

What you will need

looking down on four green apples and glass bowls filled with cinnamon, nutmeg, flour, oats, brown sugar, pecans and butter.

Brown sugar
All purpose flour
Old fashioned oats
Chopped pecans
Cinnamon
Nutmeg
Unsalted butter
Firm, crisp, Honeycrisp apples or Granny Smith apples

Be sure to check out the detailed printable recipe card below

Tools needed for this recipe

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6-quart Instant Pot – this is the one I use
Silicone Steamer Basket – if not using a trivet
Pyrex Storage Plus Bowl
Cutting Board & Chefs Knife

Apple chunks topped with oatmeal crumble in a serving bowl with an apple in the background.

How to make Instant Pot Apple Crisp

Mix the flour, oats, cinnamon, nutmeg and pecan together in a mixing bowl. Add the softened butter and mix together to form a crumbly topping. Set aside.

glass bowl with brown sugar, spices, flour and chopped pecans mixed together. cookingwithcurls.com

Peel and chop the apples into small pieces (about 1-inch), then place them in a 1.75 quart baking dish.

peeled, chopped apples in a glass bowl sitting on a blue, gray and white striped dish towel.

Sprinkle topping mixture over the apples.

crisp topping on top of the chopped apples in a glass bowl.

Place a silicone steaming basket or a trivet inside the liner of your pressure cooker. Pour 1 cup of water into the liner. Next, place the apple crisp on top of the steamer basket or trivet.

apple crisp in a glass dish sitting in a green silicone steamer basket over water in a pressure cooker.

Secure the lid, press the Manual or Pressure Cook button and set the cook time to 8 minutes on High Pressure. Double check to make sure the sealing knob is in the “Sealing” position.

Cook on Manual for 8 minutes © COOKING WITH CURLS

When the pot beeps, quick release the pressure manually and carefully remove the lid trying to not drop the condensation down onto the crisp.

cooked apple crisp just after the lid is removed from the pressure cooker.

Using a towel, carefully lift the apple crisp out of the pressure cooker. If using the steamer, lift the handles up and place it down on the counter.

If using a trivet, remove the glass pan alone. The handles are too flimsy to lift out the crisp in the pan.

Set on a wire rack and allow to cool for at least 10 minutes before serving.

A bowl of apple crisp topped with vanilla ice cream.

Serve warm or at room temperature topped with a scoop of vanilla ice cream or whipped cream. If you’re feeling really fancy, drizzle with Instant Pot Dulce de Leche or caramel sauce.

Fall is the perfect time to indulge in the warm, gooey perfection of fresh apple desserts like, Instant Pot Cranberry Apple Crisp, Easy Upside Down Apple Tarts with Puff Pastry, and Irish Apple Cake.

Recipe Notes & Tips

For even softer apples, increase cooking time by one or two minutes.
I used the pot in pot method with a baking dish to avoid the dreaded ‘Burn’ notice that seems to happen with sticky recipes.
If you are not happy with how soft the apples are, add more water, seal the lid and cook for a few more minutes.
For a crispy topping, you will need to move your crisp to a boiler proof dish and place under the broiler.
For a non-oat topping: omit the oats and add an additional quarter to one-third cup of flour.

I honestly did not think that the topping was soggy or needed to be broiled to crisp it up. Once you put ice cream on top no one will notice either way.

FAQs

Can I use a different kind of apples for this recipe?

Yes, you can use various apple varieties, but some work better than others. Granny Smith tend to be more tart, Honeycrisp, and Gala apples are sweet apples. You can also mix sweet and tart apples together.

Do I need to peel the apples?

It’s a matter of personal preference. Peeling the apples gives a smoother texture, but leaving the peel on adds more flavor and nutrients. You can choose to peel or not based on your family’s preference.

How do I prevent the apple crisp from becoming too mushy?

Make sure you do not cut the apples too small. You want them to be about one-inch thick.
Remove finished apple crumble immediately to avoid overcooking.

Can I store leftovers?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.

Can I make this recipe ahead of time for a party or event?

Yes, you can prepare the apple filling and topping separately in advance, then assemble and cook them in the Instant Pot when you’re ready to serve. This can save time when entertaining guests.

More Instant Pot Dessert Recipes

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Enjoy!!