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Instant Pot Apple Crisp with Berries

This Instant Pot Apple Crisp with Berries is the perfect simple dessert made with fresh apples, berries, and basic pantry ingredients!
Course Dessert
Cuisine American, Cake, Dessert, North American
Keyword Apple Crisp with Berries, Instant Pot Apple Crisp, Instant Pot Dessert
Prep Time 15 minutes
Cook Time 17 minutes
Natural Release Time 10 minutes
Total Time 42 minutes
Servings 12 servings
Calories 305kcal
Author Chrissie


  • 7 or 8-inch spring form pan OR 7 or 8-inch round cake pan with high sides
  • Instant Pot (8 quart or 6 quart)


For the fruit filling:

  • 4 cups chopped apples
  • 2 cups fresh blueberries (fresh blackberries or raspberries also work)
  • 2 tablespoons lemon juice
  • 4 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

For the topping:

  • 1 cup all purpose flour (use gluten-free all purpose flour to make it gluten-free)
  • 1 cup rolled oats
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold butter (cut into cubes)


For the fruit filling:

  • Grease an 7 or 8-inch spring form pan with butter, and line the bottom with a circle of parchment paper. Set it aside.
  • In a large bowl add the fruit, lemon juice, cornstarch, sugar, vanilla and cinnamon.
  • Toss everything together well until the fruit is coated in the sugar and cornstarch.
  • Pour the fruit mixture into the prepared pan and smooth out the top a little bit to make it even.

For the topping:

  • Add the flour, oats, sugar, cinnamon and salt to a bowl and mix together with a fork until combined.
  • Using your hands, add the butter to the dry ingredients and crumble the oat mixture together with the butter until the mixture resembles coarse crumbs.
  • Add the topping over the fruit mixture in the pan, making sure it covers the fruit mixture evenly.
  • Cover the pan with a double layer of aluminum foil, folding the sides of the foil tightly around the edge of the pan to form a seal.
  • Pour 3/4 cup of water into the bottom of the Instant Pot, place the pan on a trivet and lower it into the Instant Pot. Close the lid and turn the valve to sealing, setting the Instant Pot to cook on high pressure for 17 minutes.
  • Once the 17 minutes is up, release the pressure manually (quick release) then remove the pan from the Instant Pot. Remove the foil lid immediately and let the apple crisp cool in its pan on a wire cooling rack for about 10-15 minutes before serving warm with a scoop of vanilla ice cream.


This apple crisp keeps well in an airtight container for up to 2 days after baking. 
The apple crisp baked for this blog post was baked in an 8-quart Instant Pot Duo in an 8-inch springform cake pan. 
It's possible to make this apple crisp in a 7-inch round pan if you have a smaller Instant Pot (6 quart) and an 8-inch pan won't fit in your Instant Pot. You shouldn't have to adjust the pressure cooking time at all.
I recommend using a spring form pan for this recipe because they have higher sides than most regular cake pans.


Serving: 0.75cup | Calories: 305kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 107mg | Fiber: 3g | Sugar: 31g | Vitamin A: 391IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg