Instant Pot Apple Crisp

(Before you start, read the note below.) In a small bowl, mix together the granola, room temperature coconut oil and 2 tablespoons brown sugar; you may need to use your hands to bring everything together. (Note: The granola we used was lightly sweet. If using a very sweet granola, you can lessen the sugar in the topping.)

Peel and slice the apples into about 1/4″ slices, enough for 5 cups, and place them in the bowl of the Instant Pot. Stir in 2 tablespoons brown sugar, then the maple, cinnamon, ginger, vanilla and water. Smooth the apples into an even layer and pour the granola mixture over the top, covering the apples.

Lock the top of the Instant Pot. Pressure cook on high for 2 minutes . (Note: It takes about 5 minutes for the pot to “preheat” before it starts cooking. During cooking, avoid touching the metal part of the lid.) After the pot beeps, immediately do a Quick Release : vent the remaining steam by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. (Never put your hands or face near the steam release valve when releasing steam.)

While the crisp is cooking, prepare the garnish: Zest 1 lemon. Mix it together with ¼ teaspoon cinnamon.

After the Quick Release, remove the lid. Turn off the pot and let the crisp sit uncovered for 5 minutes (make sure Keep Warm feature is turned off). This lets the sauce thicken; the oats will be intentionally chewy, not crunchy. Zest the lemon . Scoop the crisp into bowls and add a pinch of the lemon zest garnish. If desired, serve with vegan vanilla ice cream or Coconut Whipped Cream .