Recipe: Instant Pot Apple Crisp

This is one of those recipes that emerged from beginning one thing and discovering it could not be done. I set out to make wine stewed apples, only to discover that the leftover wine had been poured down the sink. I wasn’t about to open a fresh bottle, since we have been struggling to get through a bottle of wine without it going bad for months now. So instead, I took all the apples I had already had and crafted an apple crisp from a conglomeration of recipes found online and my own flavor preferences. Here’s the result; tell me what you think!

  • 5 medium sized apples, chopped into chunks (peel first, if desired)
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Chinese five spice
  • 1 tbsp maple syrup
  • 1/2 cup water
  • 3 tbsp coconut oil or butter, melted
  • 3/4 cup gluten free rolled oats (NOT instant)
  • 1/4 cup gluten-free flour
  • 1/4 cup crystallized ginger, chopped
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup sucanat or date sugar
  • 1/2 tsp salt
  1. Place apples in the bottom of the instant pot.
    Add spices and maple syrup and stir to mix. Drizzle water over apples.
  2. In a small bowl, add oats, flour, sweetener, ginger, walnuts, salt and melted fat. Mix well, then spoon on top of apples.
  3. Set Instant Pot on manual for 5 minutes. Let pressure release naturally and sit for about five more minutes, so sauce can thicken.
  4. Serve warm, with ice cream if desired.

Serves 4-5

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