This Berry Crisp recipe will BLOW YOUR MIND when you pull it out of the magical Instant Pot. Pressure cook your next fruit crisp for a ridiculously simple, easy and delicious little dessert recipe! Use blueberries, raspberries, strawberries, blackberries or a combination of any of the above.
You guys, the Instant Pot keeps BLOWING. MY. MIND. I have never owned a kitchen appliance that I’ve been able to say has changed my life, but this magical little pressure cooker? It has changed my cooking game, my blogging game AND my baking game.
There’s literally nothing it cannot make. I picked up a ton of berries from Costco the other day and immediately afterward wondered what the heck I was going to do with them.
My mind wandered immediately to my Instant Pot because, well, it is amazing, and I secretly wondered if a berry crisp would be too much for it to handle. NO, it told me back, I’ve totally got this.
So I washed up my plump berries and threw them into my cute little cake pan and topped them with a delicious streusel topping and popped it into the IP for just a few short little minutes. It emerged looking and tasting like total perfection!
HOW TO MAKE MIXED BERRY CRISP IN AN ELECTRIC PRESSURE COOKER!
Pour 1 1/2 cups water into the Instant Pot. Coat a round 6- or 7-inch cake pan or baking dish with cooking spray.
In a medium bowl, combine berries and sugar. Let sit for 5 minutes. Pour into the prepared pan.
In a medium bowl, combine flour, oats, brown sugar, nutmeg, cinnamon and salt. Mix well. Add the melted butter and stir until crumbly.
Pour the oat mixture evenly over the fruit.
Cover the dish with aluminum foil. Place on trivet and lower into the pot.
Place the cover on the pot and ensure the vent is closed. Set timer to 10 minutes on high pressure (pressure cook setting). It will take the pot around 8 minutes to build up pressure before it begins cooking.
When cooking is done, let the pressure release naturally for 5 minutes before doing a quick release and getting rid of the remaining pressure. Allow the float valve to drop. Remove cover and pull the trivet/pan out. Remove foil and serve with ice cream and whipped cream, if desired.
Serve with vanilla ice cream, whipped cream and/or fresh berries!
- If you love berries, go crazy! Depending on how deep your pan/dish is, you can easily between 2 and 3 cups of fresh berries. Use one kind or go nuts and use a combination of your favorites!
- Frozen berries work great in this recipe, too, if you are making this crisp during a season when berries are not at their prime.
- For an extra crispy topping, place the pan under a broiler (uncovered) for 3 minutes before serving.
- Berry crisps taste SO GOOD when served warm with a scoop of vanilla ice cream!
- Make this recipe gluten free by replacing the flour with almond flour.
- For a slightly healthier version of this berry crisp, replace half of the butter with coconut oil and cut the brown sugar in half.
WHAT IS THE DIFFERENCE BETWEEN COBBLERS, CRUMBLES AND CRISPS?
All are very similar desserts and all involve fruit with some sort of topping. Cobblers are typically topped with biscuits, while crisps and crumbles are topped with a crumbly streusel topping. The difference between crisps and crumbles is that crisps contain oats and crumbles do not.
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
DESSERT RECIPES TO MAKE IN AN INSTANT POT
Who knew desserts turned out when made in a pressure cooker?! Here are a few of my total dessert successes!
Instant Pot Berry Crisp
- Instant Pot
- 2 1/2 cups fresh berries blueberries, strawberries, raspberries and/or blackberries
- 3 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup salted butter melted
- Pour 1 1/2 cups water into the Instant Pot. Coat a round 6- or 7-inch cake pan with cooking spray.
- In a medium bowl, combine berries and sugar. Let sit for 5 minutes. Pour into the prepared pan.
- In a medium bowl, combine flour, oats, brown sugar, cinnamon, nutmeg and salt. Mix well. Add the melted butter and stir until crumbly. Pour evenly over the fruit and cover the pan with foil. Place on trivet and lower into the pot.
- Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
- When cooking is done, let the pressure release naturally for 5 minutes before doing a quick release. Allow the float valve to drop.
- Remove cover and pull the trivet/pan out. Remove foil and serve with ice cream and whipped cream, if desired.