Instant Pot Apple Crisp is a very easy Instant Pot dessert recipe made with Granny Smith apples and simple pantry ingredients. 

This is the first IP dessert recipe on my site!  But I have tons of easy Instant Pot recipes including Instant Pot Beef Stroganoff, Instant Pot Chicken and Rice, and Instant Pot Ranch Chicken Pasta.

Individual size casserole dish with apple crisp in it topped with vanilla ice cream and a spoon.

Instant Pot Apple Crisp

If you’re looking for a quick and easy dessert recipe to throw together in your instant pot, this recipe will hit the spot! We enjoy apple crisp all year long (usually using this recipe) and I love that it uses basic ingredients you hopefully already have on hand!

Who can say no to a warm cinnamon apple dessert with a crumble oat topping? This is one of my favorite flavor combinations!

How to make Apple Crisp in the Instant Pot:

  • Add butter, lemon juice, vanilla, brown sugar, cinnamon and salt to the Instant Pot and stir to combine.
  • Add chopped apples and toss to coat.
  • Add water.

Chopped green apples on a board with a handheld apple cutter and whole apple next to them.

  • Make crumb topping. Combine the crumb topping ingredients  in a bowl using a fork or pastry blender until it resembles small crumbs. Sprinkle topping over the apples.

The ingredients for crumb topping for apples crisp, in a bowl, next to another photo of the topping sprinkled over chopped apples in an instant pot.

  • Cook on high pressure.
  • Quick release.

Tips for cooking apples in the Instant Pot:

If you’ve ever made applesauce in the instant pot then you know how quickly it can turn apples to mush, which is great for applesauce but not ideal for apple crisp! We’re looking for tender apple texture, not mushy.

Follow these two steps, and you wont go wrong:

  1. Cut the apples into large chunks, so they don’t cook as quickly.  I use a handheld apple slicer, which cuts the apples into about 1 inch slices. From there I chop each slice in thirds, to create about 1 inch chunks of apple.
  2. Only pressure cook them for 1 minute, and use a quick release when the timer beeps.

The inside of an Instant pot with cooked Apple Crisp in it.

What type of apples are best for making Apple Crisp?

Firm, crisp, tart apples are best for baking, and best for this apple crisp recipe. Some good options are Granny Smith, Johnathan, Jonagold, and Pink Lady.

Does Apple Crisp taste as good made in the Instant Pot?

This is the dilemma, and since I try to always keep it real with you all, I’m going to give you my very honest opinion!  Apple crisp is BEST, made in the oven. (Just check out the hundred of comments my original Apple Crisp recipe has!). The oven is the best way to get the perfect crumble topping! The apples also cook perfectly and in a delicious sauce that develops and thickens as bakes.

This Instant Pot Apple Crisp uses basically the same recipe, just adapted for the instant pot! It’s fast and easy, and the flavor is completely delicious! The biggest difference is that the topping doesn’t “crisp” like it does in the oven, which is why I recommend broiling it before eating. I spoon servings into small, oven-safe dishes (don’t stick the instant pot pot under the broiler!) and broil them for a minute or two to crisp the topping a little.

Close up photo of a white dish with apple crisp in it and a scoop of vanilla ice cream on top.

Storing and Freezing:

This recipe is best enjoyed warm and fresh, but leftovers can be stored in the fridge for 4-5 days. I have not tested freezing it, but I’m sure it would work.

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Recipe

Individual size casserole dish with apple crisp in it topped with vanilla ice cream and a spoon.
Prep 10 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan

Video

Equipment

Ingredients
  

For the crump topping:

  • 1/2  cup  all-purpose flour
  • 1/2  cup  old-fashioned rolled oats
  • 1/2  cup  light brown sugar
  • 1/2  teaspoon  ground cinnamon
  • dash of salt
  • 6 Tbsp unsalted butter  , cut into small pieces

For the Apple filling:

  • 4 small Granny Smith apples  , chopped into 1 inch chunks
  • 2 Tablespoons  butter  , melted
  • Tablespoon  lemon juice
  • 1/2  teaspoon  vanilla extract
  • 1/4  cup  light brown sugar
  • 1/2  teaspoon  ground cinnamon
  • dash of salt
  • 1 cup water

Instructions
 

  • In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs.
  • Refrigerate while you prepare the apple filling.
  • Spray IP with non-stick cooking spray.
  • Add melted butter, lemon juice, vanilla, brown sugar, cinnamon and salt and stir to combine. Add apples and toss to coat. Pour in water.
  • Sprinkle crumb topping evenly over the apples.
  • Cook on high pressure (manual for 1 minute).
  • When timer beeps, turn the valve to quick release the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.
  • Optional: Spoon servings into oven-proof dish and broil for 1-2 minutes, to crisp the topping, if desired

Nutrition

Calories: 652kcalCarbohydrates: 101gProtein: 8gFat: 26gSaturated Fat: 15gCholesterol: 62mgSodium: 74mgPotassium: 306mgFiber: 7gSugar: 54gVitamin A: 770IUVitamin C: 6.1mgCalcium: 80mgIron: 3.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I too received a burn notice despite following the recipe to a “T”. Bummer! Added a ton of water afterwards. Looks like Apple pie porridge.

  2. This turned out great! I had no issues with the recipe. The only thing I would do different is peel the apples. Thank you for the recipe. I love that I dont have to turn the oven on in the heat of summer.

  3. 5 stars
    This was very good. But my instant pot didn’t switch over to pressure cook. I hit cancel after the water stopped squirting out of the small vent. Then opened the big vent and no steam came out. Opened the pot and it was done. Might have burned it if I waited much longer.i would make again with all this in mind.

  4. Has anyone tried making this in the springform pan in the instant pot? Or in the little bowls that are for the instant pot? I’m trying to think of portion control.

  5. 5 stars
    I had zero issues with this recipe. Came out super tasty, no burn notice. I kept the peels on without even noticing the recommendation because I prefer them that way. I also used my 3 quart rather than my 6 quart. Not sure if that makes a difference? Will definitely make again!

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