4cupsHoney Crisp or Granny Smith applespeeled, cored and chopped into 1-inch pieces - 4 to 5 apples
Mix the flour, oats, cinnamon, nutmeg and pecan together in a medium sized bowl. Add the softened butter and mix together to form a crumbly topping. Set aside.
Peel and chop the apples, then place them in a 1.75 quart baking dish.
Sprinkle topping mixture over the apples.
Place a silicone steaming basket or a trivet inside the liner of your pressure cooker. Pour 1 cup of water into the liner. Next, place the apple crisp on top of the steamer basket/trivet.
Secure the lid, press the Manual or Pressure Cook button and set the cook time to 8 minutes on High Pressure. Double check to make sure the sealing knob is in the “Sealing” position.
When the pot beeps, release the pressure manually and carefully remove the lid trying to not drop the condensation down onto the crisp.
Using a towel, carefully lift the apple crisp out of the pressure cooker. If using the steamer, lift the handles up and place it down on the counter. If using a trivet, remove the glass pan alone. The handles are too flimsy to lift out the crisp in the pan.
Set on a wire rack and allow to cool for at least 10 minutes before serving. Top with a scoop of vanilla ice cream or whipped cream if desired.
For even softer apples, increase cooking time by one or two minutes.
I cooked this Instant Pot dessert in a baking dish to avoid the dreaded ‘Burn’ notice that seems to happen with sticky recipes.
If you are not happy with how done the apples are, add more water, seal the lid and cook for a few more minutes.
For a crispy topping, you will need to move your crisp to a boiler proof dish and place under the broiler.
Honey Crisp apples are an excellent option for this recipe. They are sweeter and juicier than Granny Smith, but any apples will work.
For a non-oat topping: omit the oats and add an additional .25 to .33 cup of flour.