FILLING
3 cups apples, peeled, cored and thinly sliced (3-4 apples, sliced about ¼-inch thick)
1 tablespoon lemon juice
3 tablespoons granulated sugar
2 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pinch of salt
CRUMBLE TOPPING:
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
Pinch of salt
2 tablespoons butter, melted
INSTRUCTIONS
Spray a 7x3-inch round cake pan with nonstick cooking spray.
In a Ziploc bag or large bowl, toss the apples and lemon juice to coat.
In a small bowl, combine the sugar, cornstarch, 1/2 teaspoon cinnamon, and salt. Add to the apples and toss until the apples are evenly coated. Transfer the apples to the prepared pan.
In a mixing bowl, prepare the crumble topping. Combine the brown sugar, flour, oats, almonds, 1/4 teaspoon cinnamon, and salt. Add the butter and mix with a fork until the mixture resembles crumbly, wet sand. Sprinkle the oat topping evenly over the apples.
Pour 1 1/2 cups of water into the bottom of the pressure cooking pot and place a trivet in the pot. Use an aluminum foil sling to carefully lower the cake pan into the pot. Lock the lid in place. Select High Pressure and a 16 minute cook time.
When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the cake pan from the cooking pot.
Optional: brown up the topping with an air fryer lid: Discard the cooking water and wipe out the cooking pot. Place the trivet back into the cooking pot. Lower the cake pan onto the trivet with your sling. Set the air fryer lid in place. Cook at 375°F for 3 to 4 minutes, or until the almonds start to brown. (You can also place the pan in the oven and broil for about two minutes.)
Allow the crisp to cool for 5 to 10 minutes. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy!
Original recipe found on “Pressure Cooking Today” website.
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