Instant Pot Apple Crisp

8 apples small green apples are great, cored and peeled, sliced thick or cubed

1 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg optional but good if you like that flavor

1/2 tsp vanilla extract

1 c water

1/2 c old fashioned oats not instant, for topping

1/4 tsp cinnamon for topping

3 T. butter melted, for topping

1/4 c flour for topping

1/2 c brown sugar for topping

 

Remove skins (no more than 1/2 or they’ll get mushy) from apples and put them into THICK cubes or thick slices if you’d rather. Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like, vanilla, 1 c. brown sugar, and water into your pot and stir together. Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough or want to ensure they don’t get too soft, then set to time to 0. This doesn’t mean it won’t cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer. While that’s cooking mix together your old-fashioned oats, 1/4 tsp cinnamon, 3 T. melted butter, 1/4 c. flour and 1/2 c brown sugar until combined well. Do a quick release, then lift lid.  Set your Instant Pot to sauté and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min).  Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on sauté (more will break up apples). After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.