Apple Perfection, Instantly

Imagine warm, tender cinnamon apples coated in a luscious, gooey brown sugar glaze, crowned with a perfect crumble topping. This isn’t just a dream; it’s the reality of our incredible Instant Pot Apple Crisp recipe! Tasting remarkably like the beloved Cracker Barrel baked apples, this homemade delight comes together in less than 20 minutes, making it the ultimate quick and easy dessert. Get ready for your family to go absolutely wild over this delightful pressure cooker fruit dessert.

As avid fans of any fruit-based dessert, we’re constantly seeking methods to create homemade versions in record time. That’s precisely where this phenomenal Instant Pot apple crisp recipe shines. It has quickly ascended our list of favorite naturally sweet treats, joining a growing collection of easy Instant Pot recipes that save time without sacrificing flavor.

Mastering Apple Crisp in Any Pressure Cooker: Instant Pot & Ninja Foodi

Whether you own an Instant Pot, a Ninja Foodi, or a Crockpot Express, the principles for creating this delightful apple crisp remain consistent. Pressure cookers, regardless of brand, share similar core functions, making this recipe highly adaptable. We’ve even used a similar technique to craft perfect Instant Pot applesauce, demonstrating the versatility of these kitchen gadgets.

For those who prefer a slower pace, our classic crockpot apple crisp recipe is also available, ensuring everyone can enjoy this comforting dessert. But for unmatched speed and convenience, pressure cooking is the way to go. If you’re using a Ninja Foodi, simply ensure you utilize the pressure cooking lid and follow the time adjustments as described for the Instant Pot.

New to the world of pressure cooking? Welcome! We offer a wealth of easy one-pot meal recipes. To help you get started, here are a few fundamental tips for successful pressure cooking:

• Make sure to Bookmark our dedicated Instant Pot recipes page. We’re constantly adding new and exciting dishes each week!
• For a quick reference, PRINT this handy Instant Pot cooking times cheat sheet. It’s invaluable for understanding how long various ingredients like meats, vegetables, and beans take to cook in your pressure cooker.
• I highly recommend investing in a non-stick inner pot. While it’s good practice to learn how to deglaze a pressure cooker after sautéing, a non-stick pot significantly reduces the chances of food sticking and burning.

For context, the recipes shared here are developed using a 6-quart Instant Pot model.

The Art of Perfect Pressure Cooker Apple Crisp

Creating the best homemade apple crisp in an Instant Pot hinges on a few crucial details, especially when it comes to your apples. Through multiple tests and countless adjustments, we’ve refined this Instant Pot apple crisp recipe to perfection. The key? Choosing the right apples and preparing them correctly.

We’ve found that smaller green apples, such as Granny Smiths, yield the best results. Their inherent firmness allows them to retain a pleasant texture after pressure cooking, preventing them from becoming mushy. The moisture content of larger apples can lead to a softer outcome, which, while still delicious, might not be the ideal texture for a crisp. Slice your apples thickly or cube them into substantial pieces – this is vital for maintaining their integrity under pressure. Believe us, we dedicated weeks to perfecting this Ninja Foodi apple crisp recipe, and these specifics truly make a difference.

Achieving Your Desired Texture: Soft vs. Firm Apples

Our initial attempts at this pressure cooker apple crisp recipe sometimes resulted in apples that were a bit too soft – so soft, in fact, they made for an excellent batch of pressure cooker applesauce! This taught us a valuable lesson: apple variety and cut are paramount.

Using large green apples, assuming they would hold their shape, actually led to a much softer consistency. For the perfect firm-yet-tender bite, small green apples cut into thick slices or substantial cubes are highly recommended. These are often sold pre-bagged in grocery stores, making them convenient to find. If you prefer a truly soft, melt-in-your-mouth baked apple, simply add an extra minute to the cooking time specified in the recipe. However, for that classic crisp texture, stick to our recommendations.

If you’re a fan of Cracker Barrel’s famous baked apples, then this Instant Pot apple crisp will evoke those comforting memories. Our family adores them whenever we dine out, so recreating that beloved flavor profile at home became a mission. By making just a few tweaks to our original crockpot apple crisp recipe, we successfully developed this perfect pot-full, as you can see in the images.

For that essential texture, we rely on rolled oats in the topping. It’s crucial to avoid instant oats, as they tend to become mushy and won’t contribute the desired crunch or body to the crisp.

• You won’t need an excessive amount of liquid because apples naturally release their juices as they cook. While water works perfectly, for an added layer of flavor in this Instant Pot dessert, you could substitute half of the water with apple cider.

Apple crisp comes in various forms. While oven-baked versions typically develop a crunchy topping, pressure cooker or crockpot versions offer a wonderfully tender, saucy experience. Though the topping won’t be crispy, the overall dessert is incredibly flavorful and satisfying – in fact, many prefer it this way for its comforting, soft consistency.

Essential Ingredients for Our Irresistible Instant Pot Apple Crisp

Gather these simple ingredients to create your next favorite dessert:

1. Small green apples: The star of the show, sliced thickly or cubed for best results.
2. Brown sugar: Provides that rich, caramelized sweetness. For a sugar-free apple crisp alternative, you can use 1/2 cup of Splenda brown sugar, suitable for diabetics.
3. All-purpose flour: Essential for thickening the sauce and creating the crumble topping.
4. Butter: Adds richness to both the apples and the topping. A dairy-free alternative works just as well.
5. Water: The primary liquid for pressure cooking. Half water and half apple cider can be used for extra flavor.
6. Old-fashioned oats: Crucial for the crumble topping’s texture. Do NOT use instant oats, as they will turn mushy.
7. Cinnamon and nutmeg: The classic spice combination that elevates the apple flavor.

Beyond the ingredients, you’ll need your pressure cooker (Instant Pot, Ninja Foodi, etc.). We highly recommend having a non-stick inner pot for easier cleanup. For serving, vanilla ice cream or a dollop of whipped cream are optional, but highly encouraged! This apple crisp also stores beautifully in the fridge, and yes, we’ve been known to enjoy the leftovers for breakfast.

The cooking time in a pressure cooker is incredibly precise. Once your pot reaches pressure, you must be ready. One minute is often all it takes! For apples with a bit more bite, we’ve successfully used a “zero” minute cook time. This means the apples cook only during the time it takes for the Instant Pot to come to pressure, which is enough to tenderize them without completely breaking them down.

For us, the perfect consistency and tenderness for the apples are achieved with just 1 minute on high pressure. This dessert is best enjoyed immediately after preparation. Once done, scoop it into serving bowls and place your pot in the sink with some water to soak for easier cleaning.

• Critical Tip: If you are not serving your Instant Pot apple crisp immediately, it is imperative to remove it from the pot as soon as it’s done! Leaving the apples in the hot pot will cause them to continue cooking and become overly soft.

You can enjoy these pressure cooker baked apples with or without the crumble topping – they are fantastic either way. Below is a photo illustrating the ideal size of cubed apples to ensure they don’t turn too soft during cooking.

Pro Tips for a Flawless Pot of Instant Pot Apple Crisp:

• Peeling: Remove approximately half of the apple skins using an apple peeler. Avoid removing too much skin, as some skin helps the apples maintain their shape and prevents them from becoming mushy. You can also leave all the skins on if you prefer extra fiber and rustic texture.
• Corning & Slicing: With the apple stem facing up, use a knife to cut off the four sides, leaving the core to discard. Then, cut each piece in half, and then half again, or use an apple corer/slicer to create very large, thick slices. The thicker the slices/cubes, the better they will hold up – see the photo above for reference.
• Quick Release is Key: As soon as your Instant Pot beeps after the 0 or 1 minute cook time, perform a quick release of pressure and immediately lift the lid. Remember, 1 minute will yield softer apples compared to 0 minutes.
• Adding the Crumble: Swiftly add your crisp mixture to the apples. Turn the Instant Pot to sauté mode for just 1-2 minutes. During this time, gently push the crisp mixture down into the liquid, allowing it to bubble and thicken. Over-stirring will break down the apples, so be minimal.
• Preventing Mushiness: As soon as the sauce thickens (around 1-2 minutes on sauté), turn the pot off immediately. This prevents the apples from continuing to cook and becoming mushy.

The instructions below detail how to make this delicious dessert directly in your Instant Pot. For those interested in a smaller batch or a different method, “pot-in-pot” directions are provided further down after the main recipe card. Watch this video to see just how simple these Instant Pot baked apples are to prepare:

For a festive twist during the holidays, adding cranberries to your baked apples is absolutely delicious. Here’s the simple modification for this delightful combination:

• Follow the main Instant Pot apple crisp recipe below.
• In Step 2, alongside the apples and spices, add 3/4 cup of fresh cranberries.

Cooking this combination down further will even create a batch of our healthy and yummy Instant Pot cranberry applesauce – a perfect snack!

How to Make Pressure Cooker Apple Crisp: Step-by-Step Guide

This recipe provides a quick and delicious way to enjoy homemade apple crisp with minimal effort. Follow these steps for an irresistible dessert:

1. Prepare the Apples: Peel about half of the apple skins; removing too much will result in mushier apples. You can leave all skins on if preferred. Small green apples are highly recommended for the best texture. Core and cut apples into very thick slices or large cubes. Place the prepared apples into your pressure cooker.
2. Season the Apples: Add 1 cup of brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg (if using), 1/2 teaspoon of vanilla extract, and 1 cup of water to the pot with the apples. Stir gently to ensure all apples are evenly coated with the spice mixture.
3. Pressure Cook: Secure the lid on your pressure cooker and close the steam release valve. Set the cook time to “Manual” or “Pressure Cook” on high for either 0 or 1 minute. For firmer apples, choose 0 minutes – they will cook sufficiently as the pot comes to pressure. For slightly softer apples, select 1 minute. Do NOT exceed 1 minute to prevent overcooking.
4. Prepare the Crisp Topping: While the apples are cooking, combine 1/2 cup of old-fashioned oats (not instant oats), 1/4 teaspoon of cinnamon, 3 tablespoons of melted butter, 1/4 cup of all-purpose flour, and 1/2 cup of brown sugar in a separate bowl. Mix these ingredients thoroughly until a crumbly topping forms.
5. Release Pressure and Add Topping: Once the cooking cycle is complete, perform a quick release of the pressure. As soon as the pressure is fully released, carefully lift the lid. Turn off the pressure cooker. Sprinkle the prepared crisp topping mixture evenly over the apples in the pot.
6. Thicken the Sauce: Turn the Instant Pot back to “Sauté” mode. Gently push the crisp topping down into the liquid. Allow the mixture to bubble and thicken for approximately 1 minute. Stir very gently no more than twice during this minute to avoid breaking up the tender apples.
7. Serve Immediately: As soon as the sauce has thickened, turn the pot off immediately. To prevent further cooking and ensure the best texture, transfer the apple crisp to a serving bowl or individual dishes right away. Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

Explore More Easy Instant Pot Dessert Recipes

Once you’ve fallen in love with this apple crisp, don’t stop there! The Instant Pot is a marvel for making a variety of sweet treats:

• Delight in our full collection of Instant Pot dessert recipes.
• For a simpler, whole-fruit dessert, try our pressure cooker baked apples.
• Craving cake? Our Instant Pot carrot cake is a quick and satisfying option.
• For a lighter, yet equally delicious treat, the Instant Pot angel food cake is a fantastic, low-fat choice.

And for those who love other cooking methods, our air fryer apple crisp and cast iron apple crisp recipes are also absolutely divine!

Highly rated by 25 home cooks

Instant Pot Apple Crisp

By
Justine

This easy Instant Pot apple crisp recipe is simply amazing! It tastes just like copycat Cracker Barrel baked apples but can be made in under 20 minutes. Enjoy warm cinnamon apples coated with a rich, gooey brown sugar glaze. A perfect homemade pressure cooker fruit dessert for any day of the week!

Prep:
15 mins

Cook:
1 min

Total:
16 mins

Servings:
5

Equipment

• 1 pressure cooker

Ingredients

• 8 apples, small green apples are great, cored and peeled, sliced thick or cubed
• 1 c brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg, optional but good if you like that flavor
• 1/2 tsp vanilla, extract
• 1 c water
• 1/2 c old fashioned oats, not instant, for topping
• 1/4 tsp cinnamon, for topping
• 3 tbsp butter, melted, for topping
• 1/4 c flour, for topping
• 1/2 c brown sugar, for topping

Instructions

• Remove up to half of the skins from your apples (do not remove more or they’ll get mushy), then cut them into THICK cubes or thick slices.
• Place the sliced/cubed apples (ensure they are very thick slices or large cubes) into your Instant Pot. Add 1 tsp. cinnamon, a pinch of nutmeg (if desired), vanilla, 1 cup brown sugar, and water into your pot. Stir everything together gently to coat the apples.
• Secure the lid and close the steam valve. Set the Instant Pot to “Manual” or “Pressure Cook” on high for 0 or 1 minute. If you are unsure about the apple size or want to ensure they don’t get too soft, set the time to 0 minutes (they will cook while the pot comes to pressure). Use 1 minute if you prefer them a bit softer.
• While the apples are cooking, prepare the crumble topping: mix together the old-fashioned oats, 1/4 tsp cinnamon, 3 tbsp melted butter, 1/4 cup flour, and 1/2 cup brown sugar in a bowl until well combined.
• Once cooking is complete, perform a quick release of the pressure, then lift the lid immediately.
• Set your Instant Pot to “Sauté” mode. Sprinkle the crumble mixture into the pot, gently pushing it down into the liquid. Allow it to bubble and thicken with the added flour and other ingredients (this should take about 1 minute).
• Stir very gently, perhaps 2 times, during the 1-2 minutes it bubbles on sauté. Over-stirring will cause the apples to break apart.
• After the sauce thickens, turn the pot off immediately to prevent the apples from continuing to cook. Ideally, transfer the apple crisp to another dish and serve immediately for the best pressure cooker baked apples ever.

Video

Watch a video demonstration of this recipe here.

Notes

Ninja Foodi Pressure Cooker Apple Crisp

1. Follow the same directions as above.
2. When pressure cooking, use the specific pressure cooking lid (the one that is not attached).
3. Press the “Pressure Cook” button on the front panel to begin.

Nutrition

Serving: 4oz,
Calories: 562kcal,
Carbohydrates: 110g,
Protein: 2g,
Fat: 14g,
Saturated Fat: 8g,
Cholesterol: 36mg,
Sodium: 147mg,
Potassium: 389mg,
Fiber: 7g,
Sugar: 90g,
Vitamin A: 565IU,
Vitamin C: 11.7mg,
Calcium: 86mg,
Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Breakfast, Dessert, Side Dish

Cuisine:
American

Pot-in-Pot Method: Making a Smaller Batch of Apple Crisp

If you wish to make a smaller batch of this delicious Instant Pot apple crisp, or prefer the pot-in-pot cooking method, follow these adjusted directions. This method involves cooking your apple crisp in a separate, smaller pot placed inside the main Instant Pot, often used for delicate items or smaller portions.

1. Prepare Apples: Peel and slice 4 small green apples into 1/3-inch thick slices. Remember, thinner slices will result in softer apples.
2. Combine Apple Mixture: In a medium bowl, combine the sliced apples with:
   1. 1/2 cup brown sugar
   2. 1/4 cup old-fashioned oats
   3. 1/4 cup all-purpose flour
   4. 1.5 teaspoons cornstarch
   5. 1/2 teaspoon cinnamon

   Toss everything together until all apple slices are thoroughly coated with the mixture.

3. Prepare Inner Pot: Pour the apple mixture into a large, oven-safe pot or bowl that fits comfortably inside your 6 or 8-quart Instant Pot.

4. Prepare Optional Topping: In a small separate bowl, mix together (you can omit this step if you prefer the crisp without an additional crumble topping):
   1. 3 tablespoons melted butter
   2. 1/4 cup all-purpose flour
   3. 1/4 cup brown sugar
   4. 1/4 cup old-fashioned oats

   Stir well until combined.

5. Add Topping to Apples: Sprinkle the prepared topping evenly over the apples in the inner pot.
6. Add Liquid & Cover: Pour 1/3 cup of apple cider (or water) over everything in the inner pot. Cover the pot tightly with aluminum foil.
7. Set Up Instant Pot: Place a trivet inside your main Instant Pot and pour 2 cups of water into the bottom. Carefully lower the inner pot containing the apples onto the trivet.
8. Pressure Cook Pot-in-Pot: Secure the lid on your Instant Pot and close the steam release valve. Set to “Manual” or “Pressure Cook” on high for 35 minutes.
9. Serve and Enjoy: Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then do a quick release of any remaining pressure. Carefully remove the inner pot from the Instant Pot. Remove the foil and serve. If the apples aren’t soft enough for your preference, you can re-cover and cook again on high for another 3-5 minutes. The texture is a matter of personal preference; we enjoy them with a bit of firmness.