This Instant Pot Apple Crisp is one of the easiest and most delicious recipes you'll make this fall! Treat yourself to this autumnal dessert that's rich with cozy ingredients like apples, pumpkin pie spice, brown sugar, and more.
In a large bowl, toss the apple pieces with the lemon juice and pumpkin pie spice. Stir the apples until well coated. Transfer apples to a 6-inch springform pan, ramekin, or round baking dish, and set aside.
To prepare the crisp, in a medium bowl, combine the melted butter, sugars, oats and flour. Stir together until well mixed. Evenly spread the topping over the apple filling.
6 tablespoons unsalted butter, ¼ cup granulated sugar, ⅓ cup brown sugar, ¾ cup old fashioned oats, 2 tablespoons all-purpose flour
Drizzle the maple syrup over the oat topping.
2 tablespoons maple syrup
Place the trivet inside the Instant Pot. Add 1 cup of water to the pot. Place the dish or pan on the trivet. Seal the Instant Pot lid. Turn the valve to sealing and select pressure cook. Pressure cook on high for 15 minutes. When finished, switch the valve to allow a quick release of steam, and open the lid.
1 cup water
Serve warm or cooled.
If you want even more fall flavor, add a few pinches of cinnamon and nutmeg on top of your apple crisp just before serving.
When picking a maple syrup, try to find an authentic bottle that has real maple flavor. That super sticky sweet factory-made stuff won't have as much flavor.
Be sure to follow the specific Instant Pot instructions for the best results!
Storage: Store instant pot apple crisp in an airtight container in the refrigerator for up to 2 days.