4cupsGranny Smith or Gala applespeeled, cored, chopped into 1-inch cubes
1cupcranberriesfresh is best, but frozen/thawed will work
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.
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.