Instant Pot Apple Crisp


This Instant Pot Apple Crisp is one of my favorite fall desserts! I use only 6 ingredients and it’s ready in less than 20 minutes! Apple crisp is such a delicious dessert. It’s sweet, creamy and warm. That’s why I love making apple crisp in my instant pot! The crust is made with buttery oats that are lightly browned to create a crispy dough layered up with sliced apples and topped with caramel sauce.

Instant Pot Apple Crisp that is Ready in Minutes!

Did you know you can make a fruit crisp in your Instant Pot? This Instant Pot Apple Crisp recipe makes a delicious, irresistible apple crisp that is ready in mere minutes…

Instant Pot Apple Crisp Recipe

Apple crisp is the all-time dessert winner in our family’s kitchen.

It is the dessert that I have made more than any other in my life — and, when I was growing up, apple crisp is the dessert that my mother made more than any other. So I had to figure out how to make my favorite dessert in my favorite cooking appliance… and I made this Instant Pot Apple Crisp.

My teenage son loves fruit crisps so much he has told me he would rather have an apple crisp than a birthday cake!

Fruit crisps are my go-to dessert because they are so easy to make, they are healthier than cakes and pies, and everyone loves them. My kids get servings of fruit and oatmeal — and I try to get away with adding as little sugar as I want.

While I love to use different combinations of apples and berries in my crisps (I bake apple-blueberry crisps most often), I also love to make classic apple crisps. Cinnamon, brown sugar, and apples… Mmmm… it is homemade goodness.

Instant Pot Apple Crisp


Baking an apple crisp in the oven takes about 45 minutes. When my kids are begging for a crisp and I want to hurry and get dessert on the table, that wait can seem like hours.

So, since I am one of the millions of Instant Pot fans, I had to try making an apple crisp in the Instant Pot.

After some testing, (very yummy testing,) here is my classic apple crisp recipe converted into an Instant Pot Apple Crisp recipe.

It is as delicious as it is FAST to make. Oh my goodness, the Instant Pot has those apples soft so fast you will barely have time to clear the dinner dishes before it is ready.

Instant Pot Apple Crisp Recipe

Since the Instant Pot cooks the apples and skins so fast, you don’t have to worry about cutting super thin slices to speed up the cooking time like you do when you are baking in the oven.

Since the Instant Pot needs liquid to cook, my Instant Pot Apple Crisp Recipe is different than my classic Apple Crisp Recipe. If you don’t yet have an Instant Pot, this is the one we have and love!

For the liquid in this recipe, you can use apple cider, apple juice, or just water.

I use apple juice when I don’t have any apple cider in the house and I use a tablespoon of apple cider vinegar and a couple tablespoons of lemon juice to give the crisp a more robust flavour.

Don’t worry — you will not taste the vinegar, you will just taste the fabulous results.

To thicken up the liquid, you can use arrowroot flour, cornstarch, or your other favourite thickening starch or flour. I use a couple tablespoons of arrowroot flour.

Also, I should let you know, this apple crisp recipe uses DOUBLE the usual amount of rolled oats for the crisp topping.

If you want less topping, feel free to cut the topping ingredients — the oats, flour, brown sugar, spices, and butter — in half.

But, I recommend following the recipe as is. The topping is SO incredible, everyone will want lots with their serving.

To cut down on any guilt and to make your crisp healthier, use less brown sugar and use grass-fed butter or coconut oil.

You may notice that I don’t put any granulated sugar in with my apples. I never do when I make crisps. I find that the fruit is sweet enough and the topping will sweeten the dish more than enough.

The majority of the time that the crisp is in the Instant Pot will be while the pressure is building in the pot. It can take between 7-10 minutes for it to come to pressure. Then the actual cooking time is can be as short as 1 minute. When I made this recipe, I cooked it for 7 minutes, but it depends on how soft you want your apples and what kind of apples you are using.

After testing the recipe with various types of apples, I have found that you will get the best results after only 1 minute of official Instant Pot cook time.

Ambrosia apples are in our local stores right now and they are one of our favourite apple varieties. Ambrosia apples are what you see in these recipe photos.

Serve warm, as is, or serve with vanilla ice cream or whipped cream. We eat ours with vanilla frozen Greek yogurt.

Frozen Greek yogurt has twice the protein of regular frozen yogurt or ice cream, so it is a great substitute. You can feel a little less guilty about your scrumptious indulgence.


Making apple crisp in an Instant Pot can be a bit tricky… and there is a risk of your apples getting too soft. After extensive recipe testing, I have decided to lower my recommended actual “Instant Pot” cook time from 5-7 minutes to only 1 minute! That is because it often takes about 7-10 minutes for the Instant Pot to come to pressure. And then you only need 1 minute to finish cooking the apple crisp.

But I have learned from our readers and other bloggers, that peeling half the apples helps reduce the chance of getting a “burn” message on your Instant Pot.

As soon as the 1 minute cook time is up, do a quick release and open the lid. You will have best results if you transfer the apple crisp from the Instant Pot into another dish so that it cools and doesn’t keep cooking in the hot pan. Let it cool for 10 minutes to thicken. Or put it in an oven safe dish and broil it in the oven for 5 minutes to brown the topping.


One of our fabulous readers named Judy Whitelock, a retired Home Ec teacher, wrote to us to share her recipe tips. She’s made this recipe dozens of times in the last few months for her family. Judy pointed out that the key to having the Instant Pot come to pressure and not get a burn warning is having enough moisture. The type of apples can affect the amount of moisture because some types break down very quickly while others are drier and keep their shape.

Judy found that if she got a burn message or the Instant Pot won’t come to pressure, she could just add a couple more tablespoons of water and turn the pot a quarter turn to move the area that is getting too brown on the bottom. She finds that some pots have a hot spot that seems to be where the heat source is concentrated. She also says she browns the topping in a FlavorWave Tabletop Oven. The Instant Pot fits in perfectly with the collar and takes exactly 3 minutes.

Another reader suggested that if you are getting a burn message, you could reduce the cornstarch down to 1-2 teaspoons. The cornstarch helps thicken the apple crisp, so we do recommend it normally. But if you are finding the sauce is sticking to the bottom of your Instant Pot and triggering a burn message, then you could reduce the cornstarch.

Instant Pot Apple Crisp

This Instant Pot apple crisp recipe is amazing! Tastes like copycat Cracker Barrel baked apples we love but made in less than 20 minutes total. Warm cinnamon apples coated with a ooey gooey brown sugar glaze your family will go crazy over for sure. Try this homemade pressure cooker fruit dessert this week!

 CourseBreakfast, Dessert, Side Dish


 Keywordapple, dessert, instant pot, pressure cooker

 Prep Time15 minutes

 Cook Time1 minute

 Total Time16 minutes




  • 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


  • Remove skins (no more than 1/2 or they’ll get mushy) from apples, and but them into THICK cubes or thick slices if you’d rather.
  • Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like,  vanilla, 1 c. brown sugar, and water into your pot and stir together.
  • Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough, or want to ensure they don’t get too soft then set to time to 0. This doesn’t mean it won’t cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer.
  • While that’s cooking mix together your old fashioned oats, 1/4 tsp cinnamon, 3 tbsp melted butter, 1/4 c. flour and 1/2 c brown sugar until combined well.
  • Do a quick release, then lift lid.
  • Set your Instant Pot to saute and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min). 
  • Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on saute (more will break up apples).
  • After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.

Nutrition Facts

Instant Pot Apple Crisp

Amount Per Serving (4 oz)

Calories 562Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 36mg12%

Sodium 147mg6%

Potassium 389mg11%

Carbohydrates 110g37%

Fiber 7g29%

Sugar 90g100%

Protein 2g4%

Vitamin A 565IU11%

Vitamin C 11.7mg14%

Calcium 86mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

If you want to make a smaller batch using the pot in pot method follow these directions:

  1. Peel and slice 4 small green apples, slices 1/3″ thick or so (thinner the softer they will be etc…)
  2. In a bowl combine
    1. Sliced apples
    2. 1/2 c. brown sugar
    3. 1/4 c. old fashioned oats
    4. 1/4 c. flour
    5. 1.5 tsp. cornstarch
    6. 1/2 tsp. cinnamon
  3. Toss together so all apples slices are coated with mixture
  4. Pour into this large pot that fits inside either a 6 or 8 qt. Instant Pot
  1. In a small bowl mix together (you can omit this if you want it as is and don’t want an additional topping)
    1. 3 tbsp melted butter
    2. 1/4 cup flour
    3. 1 quarter cup brown sugar
    4. 1/4 c. oats
  2. Stir well and sprinkle on top of apples in pot
  3. Pour 1/3 c. apple cider (or water) on top of everything
  4. Cover tightly with foil
  5. Put trivet into Instant Pot or pressure cooker + 2 c. water
  6. Lower pot with apples on to trivet
  7. Set to manual, pressure, high for 35 minutes
  8. Enjoy (if they aren’t soft enough for your taste you can recover, and cook again on high for another 3-5 minutes and check again….texture for this is personal preference, we like them a bit firmer)

Instant Pot Apple Crisp Recipe [Video]


Instant Pot Apple Crisp is a delightful way to enjoy the taste of apples combined with cinnamon, nutmeg, vanilla, and other sweet flavors. Sweet, warm, and tasty this dessert becomes amazing when topped with vanilla ice cream.

Cooking anything with your instant pot is always easier and more convenient than baking in the oven. And if you like apples, try this sweet and tangy Instant Pot Cinnamon Apples recipe. For a more substantial apple dessert, this Instant Pot Apple Cake is mouthwatering. For something healthier, try these Instant Pot Baked Apples. 

Instant pot desserts

By combining the warm tastes of cinnamon and nutmeg with brown sugar, vanilla, and melted butter, this is certain to become one of your favorite dessert recipes. The high-pressure cooking of the instant pot blends everything together instantly so the flavors just burst into your mouth at first bite. 

Choosing the right apples is not difficult because it is really a personal choice. I typically use granny smith apples because they are tart and hold up to high-pressure cooking well. But many people use several types of apples to give it a deeper intense flavor. 

Ingredients needed:

There are not many ingredients in this recipe, but you can get the details if you scroll down the page to the complete recipe. Here are the basic ingredients:

Apple filling ingredients:

  • Apples: Cored, peeled, and cubed or thickly sliced. 
  • Lemon juice: Fresh is great but bottled is fine too. 
  • Brown sugar: Dark or light are both okay.
  • Vanilla: Pure vanilla extract is best. 
  • Spices: Cinnamon and nutmeg.

Topping ingredients:

  • Oats: Old fashioned oats, not instant.
  • Butter: Unsalted and melted.
  • Flour: All-purpose or cake flour.
  • Brown sugar: Either dark or light. 
  • Spices: Cinnamon and nutmeg.

How to make instant pot apple crisp recipe?

  1. Peel: First of all, it is important to only peel your apples halfway or they may get mushy. 
  2. Core and cut: Then, core the apples and cut them into cubes or thick slices. 
  3. Toss: Next, toss in a large bowl with lemon juice until the apples are coated. 
  4. Pot: After, put all the apples into the pot and add the cinnamon, nutmeg, vanilla, brown sugar, and one cup of water. Stir thoroughly. 
  5. Close: Put the lid on the pot and close the steam valve. Set to manual at high pressure for 0 or 1 minute cook time. If you are worried about your apples getting mushy, set it on 0. It will still cook. 
  6. Crisp topping: Meanwhile, make the crisp topping by combining the oats, cinnamon, melted butter, nutmeg, flour, and brown sugar until thoroughly combined. 
  7. Open: Once the cooker is done, do a quick release and then lift the lid. 
  8. Sauté: Turn the pot to sauté and pour the crisp mix into the pot and push it down into the liquid. Let it bubble and thicken for about one minute. 
  9. Stir: Finally, stir gently just a couple of times to let it cook but not too much. 
  10. Transfer: Immediately, turn off the pot so the apples stop cooking and transfer the apple crisp to a cool dish. 
steps how to make instant pot apple crisp

Recipe variations:

  • Add other fruit: Alternatively, add other fruits like pears, apricots, or peaches. 
  • Make it pop: Add some cayenne to your dish to make your apples pop. 
  • Other spices: You can add any spices you like including cloves, sage, mint, or rosemary. 
  • Filling: Use this homemade apple pie filling instead.

How to serve:

Serve warm with a scoop of vanilla ice cream and this easy caramel sauce. Here are some other serving ideas:

  • Save some carbs by using this keto caramel sauce instead. 
  • Instead of vanilla ice cream, try chocolate chip blackberry or strawberry ice cream with chocolate chunks. 
  • Rather than ice cream, top it with this decadent homemade whipped cream.
  • Sauce it up instead with this homemade blueberry sauce or tangy strawberry sauce. 
  • Another way to enjoy this dessert is with a drizzle of this slow cooker chocolate fondue. 

Frequently asked questions

Which apples are best for cooking in the instant pot? 

Using firm apples like a honey crisp or granny smith are best for cooking in an instant pot. Other apples that are solid enough for cooking in the pot are Jonagold, fuji, Rome beauty, and Crispin. But you can use more than one kind of apple when you cook. In fact, using several types will add depth and flavor. 

Do i have to peel the apples before using them?

It is up to you whether you want to peel the apples or not. Some people say that leaving the peels on your apples in the instant pot will make them soggy. However, others say that the apples will hold their shape no matter what if you choose the right apples.

How do i keep my apples from getting soggy?

To avoid what is called the osmosis effect when cooking with a pressure cooker, you should add the fruit with the sugar from the beginning.

When you do not add the sugar until after the apples are cooked, osmosis dilutes the sugar water inside the apple cells and the cells burst to break down the apple causing it to be soggy.

a spoonful of apple crisp

How to store leftovers:

  1. Store: Save pressure cooker apple crisp leftovers in the fridge in an airtight container for up to five days.
  2. Freeze: Also, if you are not going to eat it in the next few days, freeze it. Just be sure to make sure it is completely cool before putting it into a freezer bag and it will be good for three months. 
  3. Thaw: Finally, when ready to serve make sure to plan in advance and thaw in the fridge overnight before reheating.
  4. Reheat: This dish tastes just as good cold but you can also reheat it in the microwave.

Cooking tips:

  • Leave some of the peel on your apples to make sure they do not get mushy.
  • Add some almonds, pecans, or walnuts to the topping for a crunchier crisp. 
  • Try using gluten-free flour and oats for a gluten-free diet.
  • Your crisp topping is even crispier if you chill it for 30 minutes before adding it to the pot. 

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