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.
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.
Recipe ingredients:
- 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.
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.
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:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- 6 Quart Instant Pot with the included trivet
- Pyrex Baking Dish
- Vegetable Peeler
- Apple Corer
- Chefs Knife and Cutting Board
- Mixing Bowls
- Retriever Tongs – easy way to remove the dish from the pressure cooker!
More Instant Pot Apple Recipes:
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Enjoy!!
Instant Pot Apple Cranberry Crisp
Equipment
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.
