Apple Crisp - in an Instant (Pot)

Today is Fat Tuesday, a pre-Lent day to feast on foods containing meat, eggs, milk and cheese. In France this became know as Mardi Gras (meaning Fat Tuesday), when people used up their supplies of these ingredients preparing for the fasting during Lent when simpler foods were eaten.
But while many were eating their traditional pancakes, we had Apple Crisp, a food using few of these ingredients. In fact, fruit crisps were originated during World War Ii when foods such as butter, sugar, and flour were rationed and hard to get.  The ingredients are mixed together to resemble breadcrumbs and taste like pie crust, but with fewer of the scarce ingredients.
I'm still enjoying finding ways to use my Electric Pressure Cooker, and this recipe was easy and quick in the InstaPot.

Apple Crisp

Ingredients:

5 medium sized apples, peeled and chopped into chunks

2 tsp. cinnamon

½ tsp. nutmeg

½ cup water

1 Tbsp. maple syrup

4 Tbsp. butter

¾ cup old-fashioned rolled oats

¼ cup flour

¼ cup brown sugar

½ tsp. salt

 

apples and spices in the PC

The butter + oats topping ready to go over apples

Directions:

Place apples on the bottom of your pressure cooker pan. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.

Melt butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by spoonfuls on top of the apples.

Secure the lid on the pressure cooker. Use the manual setting, and cook on high pressure for 8 minutes.

Use a natural release. Let set for a few minutes, then sauce will thicken.

Serve warm and maybe with vanilla ice cream (or whipped cream).

Servings: 3-4