Apple Crisp

Ingredients

For the filling

• 4 apples (about 2 lb), peeled, cored, and cut into 1-inch cubes
• 2 teaspoons fresh lemon juice
• 2 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground allspice
• 1/4 cup water
• 1/4 cup firmly packed light
• brown sugar
• 1 teaspoon vanilla extract

For the topping

• 4 tablespoons unsalted butter,
• melted
• 3/4 cup old-fashioned rolled
• oats
• 1/4 cup all-purpose flour
• 1/4 cup firmly packed light
• brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• Vanilla ice cream, for serving

Procedure

1. To make the filling, combine the apples, lemon juice, cinnamon, nutmeg, allspice, water, sugar, and vanilla in the Instant Pot® and stir and toss to mix well.
2. To make the topping, in a bowl, stir together the butter, oats, flour, sugar, salt, and cinnamon until a stiff, coarse mixture forms.
3. Sprinkle spoonfuls of the topping evenly over apples.
4. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure.
5. Let the steam release naturally for 3 minutes, then turn the valve to Venting to quick-release any residual steam.
6. Carefully remove the lid.
7. To serve, scoop the warm crisp into individual bowls and top each serving with a scoop of ice cream.
8. For an extra touch of sweetness, drizzle each serving with a spoonful or two of warm Dulce de Leche