This is such a fun recipe to share! You can finally feel Fall in the air here in Portland, with the crisp and cool temperatures. It immediately makes me want to run to the kitchen and bake. Which is a good thing, since I needed to create a Fall dessert to share on TV this morning.
I knew that I wanted to make spiced apple crisp, and then thought that it could be interesting to give it a try in the Instant Pot (which is an awesome electric pressure cooker!). Baking desserts in the Instant Pot is new for me. I use it all of the time for soups and stews and curries and such, but completely forget to make desserts in it. Well not any longer! Now I will be using my Instant Pot on the regular for desserts too. This Apple Cider Crisp is absolutely delicious! The oatmeal topping bakes up a little softer in the pressure cooker, almost caramelizing thanks to the brown sugar. And the apples get super soft and sweet with the apple cider. It’s so good, and may just be my new favorite dessert!
Don’t worry if you don’t have an Instant Pot, because you can also bake this in the oven too. The difference is 12 minutes in the pressure cooker versus 40 to 45 minutes in the oven. That actually makes it quick enough to make for breakfast!
Here’s the link to this morning’s segment. Plus you can see me wearing my new glasses (and seriously why did it take me so long to fill that prescription? I can finally see when I cook!).
Let me know if you make the crisp. I’d love to hear what you think. And if you’ve been on the fence about getting an Instant Pot, don’t wait. Seriously! They are truly fantastic, and even my kids use cook theirs all the time. They’re 24 and 26, and love that they can make delicious and healthy meals quickly.
Oh, and in case you would like more info on the Instant Pot I was using, it’s a DUO Plus 6 Qt 9-in-1
Apple Cider Crisp with Spiced Oatmeal Topping (gluten-free + vegan)
This quick apple crisp has all of the wonderful flavors of spiced cider. A pressure cooker makes it super quick to make, and gives the soft oatmeal topping an almost caramelized flavor.
- 1/4 cup spiced apple cider (I used one from Trader Joe’s)
- 1/4 cup lightly packed brown sugar
- 2 tablespoons cornstarch
- 2 large Fuji apples, cored and thinly sliced
- 1/4 teaspoon ground cinnamon
- 1/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour
- 1/4 cup gluten-free oats
- 1/4 cup lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons melted coconut oil
Lightly grease a 6-inch metal or ceramic baking pan. Bring 2 cups of water to a boil.
Filling: In a medium bowl, whisk together the apple cider, brown sugar, and cornstarch, whisking until smooth. Stir in the apples, and cinnamon. Scoop the apples and sauce into the prepared pan, scraping any sauce left in the bowl over the apples. Lightly press the apples into the pan with your hand.
Topping: In a small bowl, mix together the flour, oats, brown sugar, and cinnamon until well mixed. Pour the melted coconut oil on top, and using a fork, mix until crumbly and the flour mixture is moistened with the oil. Sprinkle the crumb topping over the apples.
Take a large piece of foil and place it down on the counter. Put the pan of apples in the center, bringing the foil up around the sides. This will help keep water out of the crisp, and help you to lift it out of the pressure cooker when it’s done.
Pour 1 1/2 cups boiling water into the insert pot of your Instant Pot or pressure cooker. Place a metal rack over the water. Carefully place your foil wrapped pan on top of the rack. Lock the lid to the pressure cooker and set for 12 minutes at high pressure. When the timer goes off, let the pressure naturally release for 5 minutes, then carefully turn the valve to vent and release the pressure using a long handled wooden spoon. Once the pressure is completely released, carefully remove the lid (so that it doesn’t drip hot steam on you or the crisp). Alternately bake the crisp in a preheated 350°F oven for 40 minutes, or until the apples are soft and the juices are thickened, and the topping is browned.
Remove the crisp from the pressure cooker and set aside to cool. The juices will continue to thicken up if left to stand for 45 minutes or so.
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