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Instant Pot Apple Cranberry Crisp

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This apple cranberry crisp dessert is made with apples, cranberries, cinnamon, and nutmeg topped with a crunchy oat topping. It is super easy to make in an Instant Pot, and delicious served with ice cream!

Check out my Instant Pot Recipes page for even more delicious pressure cooker recipes.

Instant Pot Apple Cranberry Crisp in a small bowl, with a bowl of whipped cream in the background.

All of the classic Fall flavors combine to create the perfect dessert! It would be an easy dessert to serve at Thanksgiving or after a day outside cleaning leaves.

Looking down on a bowl of apple chunks, oats, and cranberries with a bowl of whipped cream in the upper left corner.

Recipe ingredients:

Four apples, cranberries, sugars, butter, flour, oats and seasonings in white bowls.
  • You will need about 4 large apples (I used 3.5) and fresh or frozen cranberries. I used a combination of Gala and Granny Smith, but you could use all Granny Smith for a more tart dessert, or all Gala for a sweeter dessert.
  • The apple are mixed with a combination of cinnamon, nutmeg, salt, and granulated sugar to give them their classic flavor.
  • The crisp topping is a combination of flour, oats, brown sugar and softened butter.

Be sure to check out the detailed printable recipe card below

How to make Apple Cranberry Crisp in an Instant Pot:

Place a trivet inside the liner of your Instant Pot, then pour in 1 cup of water.

Mix the flour, oats, and brown sugar together in a medium bowl. Add the softened butter and mix together to form a crumbly topping. Set aside.

Oats, flour,  brown sugar, and butter mixed together in a bowl.

Place the peeled, chopped apples and cranberries in a large bowl. Add the cinnamon, nutmeg, sugar, and salt. Toss to combine.

Apple chunks tossed with cranberries, cinnamon, nutmeg, salt, and sugar in a bowl.

Pour the apple mixture into a 7-cup Pyrex baking dish. Sprinkle the topping mixture over the apples and place the baking dish on top of the trivet in the pressure cooker.

Apple cranberry crisp in a small bowl inside an Instant Pot.

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

Instant Pot set to 8 minutes on High Pressure.

When the pot beeps, allow the pressure to release naturally(do not touch anything). Carefully remove the lid trying to not drop the condensation down onto the crisp.

Carefully remove the baking dish from the pressure cooker and place it on a cooling rack and allow to cool for 10 minutes before serving. Do not remove with the handles, they are too flimsy to hold a full baking dish!

Cooked apple cranberry crisp in a small glass bowl sitting on a silicone trivet.

Top with a scoop of vanilla ice cream or whipped cream if desired.

Close-up image of apple cranberry crisp in a bowl with a bowl of whipped cream in the background.

You are going to love it!!

Recipe Notes & Tips:

  • I chose to cook this dessert in a baking dish rather than directly in the liner to avoid a BURN notice. It is one more bowl to clean, but at least you know it will turn out perfectly every time!
  • For a crispy topping, you will need to move your crisp to a broiler proof dish and place it under the broiler. I do not find this necessary, but other might.
  • To make your apple cranberry crisp without oats, omit the oats and add an additional .25 to .33 up of flour.

Tools used to create this recipe:

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More Instant Pot Apple Recipes:

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Enjoy!!

Instant Pot Apple Cranberry Crisp recipe.

Instant Pot Apple Cranberry Crisp

This apple cranberry crisp dessert is made in an instant pot with apples, cranberries, cinnamon, and nutmeg topped with a crunchy oat topping.
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Course: Dessert
Cuisine: American
Keyword: pressure cooker apple dessert
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Release: 10 minutes
Total Time: 28 minutes
Servings: 6 Servings
Calories: 284kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

Topping

  • 0.5 cup old-fashioned rolled oats do not use instant
  • 0.5 cup flour
  • .33 cup brown sugar
  • .33 cup unsalted butter softened

Filling

  • 4 cups Granny Smith or Gala apples peeled, cored, chopped into 1-inch cubes
  • 1 cup cranberries fresh is best, but frozen/thawed will work
  • .25 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • .25 teaspoon sea salt

Instructions

  • Place a trivet inside the liner of your Instant Pot, then pour in 1 cup of water.
  • Mix the flour, oats, and brown sugar together in a medium bowl. Add the softened butter and mix together to form a crumbly topping. Set aside.
  • Place the peeled, chopped apples and cranberries in a large bowl. Add the cinnamon, nutmeg, sugar, and salt. Toss to combine.
  • Pour the apple mixture into a 7-cup Pyrex baking dish. Sprinkle the topping mixture over the apples and place the baking dish on top of the trivet in the pressure cooker.
  • Secure the lid, press the Pressure Cook or Manual button and set the time to 8 minutes on High Pressure. Double check to make sure the sealing knob is in the "Sealing" position.
  • When the pot beeps, allow the pressure to release naturally(do not touch anything). Carefully remove the lid trying to not drop the condensation down onto the crisp.
  • Carefully remove the baking dish from the pressure cooker and place it on a cooling rack and allow to cool for 10 minutes before serving. Do not remove with the handles, they are too flimsy to hold a full baking dish!
  • Top with a scoop of vanilla ice cream or whipped cream if desired.

Notes

  • I chose to cook this dessert in a baking dish rather than directly in the liner to avoid a BURN notice. It is one more bowl to clean, but at least you know it will turn out perfectly every time!
  • For a crispy topping, you will need to move your crisp to a broiler proof dish and place it under the broiler. I do not find this necessary, but other might.
  • To make your apple cranberry crisp without oats, omit the oats and add an additional .25 to .33 up of flour.

Nutrition

Calories: 284kcal | Carbohydrates: 47g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 104mg | Potassium: 160mg | Fiber: 4g | Sugar: 30g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

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