Are you team pumpkin or apple?! I’m team apple all the way. Give me all the apple recipes during the fall! I always go and pick the apples at the orchards and come home with wayyyy to many apples. This apple crisp is super quick in the instant pot but has the same results as if you had cooked it for an hour in the oven! So anything that gets the yumminess in my belly faster is an A+ in my book! Plus this can be made for dessert one night and eaten for breakfast the next morning…..no one will ever know! Haha

Ingredients

• 8-10 apples, cored and sliced. (Now I grew up with my mom never peeling anything because that’s where all the nutrients are and so we always kept the peels on! So if you like the peels, keep them. If you are like my husband, peel them off for a softer apple in the crisp)
• 1 cup apple juice/apple cider/water
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 2 cups rolled oats
• 1/2 cup flour
• 1/2 cup packed brown sugar(could increase to 3/4 cup)
• 3/4 cup butter melted
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg 
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt 

Directions

1. Spray the metal pot inside the Instant Pot with PAM.

2. Core and slice apples. You can peel your apples if you wish. It seems that peeling half of the apples helps create the best consistency.

3. Add sliced apples to the greased Instant Pot.

4. To the apples, add 1/2 teaspoon of cinnamon, and a pinch of salt.

5. In a measuring cup or bowl, combine apple juice, lemon juice, apple cider vinegar, and vanilla extract.

6. Pour half of the apple juice mixture over the apples. Set aside the remaining liquid.

7. In a small bowl or a cup, mix cornstarch with 2 tablespoons or so of the liquid mixture, save the rest for later.

8. Add cornstarch mixture to the apples and stir until apples are coated and cinnamon is well distributed.

9. In a large bowl, add rolled oats, flour, brown sugar, remaining cinnamon, nutmeg, cloves, and salt.

10. Add melted butter and stir until well combined.

11. Pour oat topping on top of the apples in the Instant Pot and smooth out the oats, taking care to cover all the apples.

12. Once oat topping is spread over the apples, gently pour the reserved apple juice mixture over the oat topping.

13. Close Instant Pot and set valve to sealing.

14. Press Manual and set for 1 minute. It will take between 7 to 10 minutes to come to pressure and then the countdown for 1 minute will start.

15. When cooking time is finished, do a quick steam release.

16. Let it sit and cool for ten minutes before serving.

17. OR if you would like a crisper topping, transfer the apple crisp into an oven-safe dish and broil it in the oven for 5 minutes to brown the topping.

18. Serve warm, as is, or serve with vanilla ice cream, or whipped cream. We eat ours with vanilla yogurt the next morning for breakfast.