Pressure Cooker Apple Crisp
- ½ cup oat flour
- ½ cup old-fashioned rolled oats
- ½ (firmly packed) cup dark brown sugar
- ¼ cup olive oil
- 4 cups chopped apples
- 2 tablespoons lemon juice
- 2 tablespoons arrowroot powder
- ½ cup apple juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Mix oat flour, rolled oats, brown sugar, and olive oil together in a bowl until you have coarse crumbs.
- Toss apples with lemon juice in a large bowl. Dissolve arrowroot powder completely in apple juice in a small bowl; add cinnamon, nutmeg, salt, and vanilla and stir with a whisk. Pour over the apples and toss to coat.
- Spoon apple mixture into your pressure cooker. Sprinkle oat topping over the apples.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
Use any apple variety you fancy, but always seek out those with firmer flesh to stand up to the cooking process. I like to use a mixture of sweet and tart apples to balance out flavors best, combining half Granny Smith and half Fuji for my crisps. Arrowroot powder is a natural powdered root starch and is used as a thickening agent in this recipe. It is used as a substitute for cornstarch, which is highly processed and difficult to source in non-GMO varieties.
What others are saying
Randall Hauk says:
I didn't need to know how easy it is to make a really tasty crisp in my pressure cooker. This could be bad, but apples are reasonable good for you, right? Usually, I find people use too much sugar in fruit desserts. This one wasn't that sweet, which was perfect for me. My boys plowed theirs with piles of vanilla ice cream on them after playing soccer in the cold drizzle for a few hours & chased with hot chocolate. Dad of the year!
Jen the Mighty says:
I used Pink Lady apples with Granny Smith, because I like tart apple crisp to pair with vanilla ice cream. On point, and so good. This one's a keeper.
Sam Dalton says:
I tried a similar recipe last year using the oven, but this is way better! The pressure cooker is a no-hassle way to make this dish. I used Fuji apples, and next time I will either try Granny Smith, or a combination of the two, as recommended.
Laura Griffin says:
When I saw this recipe I immediately went to the store to get all the ingredients! I used a mixture of Granny Smith, Fuji, and Gala apples. It was so good! I especially love it topped with vanilla ice cream. Such a treat and inexpensive to make.
Greg Jones says:
Very good apple crisp recipe, in fact I am making the second batch as I type this review. I made a similar recipe from a different website last year but without the rolled oats and they weren't as good. This is the perfect dessert recipe for fall.
Cathy Thomas says:
I also got the "burn" warning. Added more apple juice (1/2 c) and tried to ease the burn up, reset the cooker. Got the "burn" warning again. I am embarrassed to say, I tried again for the 3rd time. Same results. Not willing to give up, cleaned the burn out again, added water and the trivet to the pot and put the apple mixture in a small ceramic dish. Fingers are crossed for success!
Leslie Van Steen-Leonard says:
Is there a step missing here? For example, should I add water to the bottom of the pan first, and then place the apples and crumbs in another pan on top of a trivet? I followed the instructions exactly as stated (apples and crumb mixture added directly to pan and set on pressure cooking for 10 minutes) but the InstantPot gave me a ‘burn’ warning. My guess is this happened because there was no water in the bottom of the pan (no steam/pressure).