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Instant Pot Apple Berry Crisp or Not-So-Crisp

This dessert can be made two different ways: with the more typical crispy oat topping or with the oats stirred in—which I first did by mistake. The oats throughout lack crispness, but with almonds, they add an appealing texture. Enjoy as-is or serve with vegan vanilla ice cream, or sweetened non-dairy yogurt drizzled on top. Serves 4 - 25 minutes high pressure, natural release



  • ¼ cup almonds
  • 1 cup “baby” or quick oats
  • ¼ cup coconut palm sugar Sucanat, or regular sugar
  • 1 teaspoon ground cardamom


  • 3 medium apples cored and thinly sliced (3 to 3½ cups)
  • 1 cup frozen not thawed berries of any type
  • ¼ cup coconut palm sugar Sucanat, or regular sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ cup water
  • 1 to 2 teaspoons lemon juice to taste
  • tablespoons arrowroot powder


  • To make the topping: Put the almonds in a blender or food processor and chop coarsely or do the same with a knife. Dry sauté the almonds and oats in a skillet over medium-high heat for 3 to 5 minutes, until toasted; transfer to a small bowl. Stir in the sugar and cardamom and set aside.
  • To prepare the fruit: Combine the apples and berries in a large bowl and add the sugar, cinnamon, nutmeg, and cardamom. Toss with the apples to coat. Add the water and lemon juice, and then the arrowroot. Stir to combine. Transfer the fruit mixture to a 1½- to 2-quart casserole that fits into the pressure cooker.
  • Sprinkle the oat topping over the apple mixture. (Or alternately, mix the topping into the apples and berries.) Cover the dish.
  • Add 1½ cups water to the pressure cooker. Add a trivet or rack to elevate the dish above the water (see page 14). Create a set of helper handles  (see page 15 or use silicone sling handles). Place the handles on top of the rack. Set the casserole dish onto the trivet in the cooker.
  • Lock on the lid. Bring to high pressure; cook for 25 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you. Using the helper handle, carefully take the casserole dish out of the cooker. Remove the cover from the dish and let cool for a few minutes before serving.


Variation: For a moister topping, combine 3 tablespoons almond butter and 3 tablespoons maple syrup with the toasted oats rather than the almonds and sugar. After removing the cover, broil for 3 to 5 minutes to crisp the topping or put under your Mealthy Crisp Lid at 350 degrees for 3 minutes. The only issue is that you have to remove the trivet and container and drain the water from the IP.
©2019, Jill Nussinow, MS, RDN, Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt