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–+ servings

Instant Pot Berry Crisp

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! Use blueberries, raspberries, strawberries, blackberries or a combination of any of the above.
4 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 739kcal
Author: Megan Porta

Equipment

  • Instant Pot

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 739kcal | Carbohydrates: 99g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 609mg | Potassium: 224mg | Fiber: 6g | Sugar: 58g | Vitamin A: 1108IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
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