Pressure Cooker Apple Cranberry Crisp Food

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

PRESSURE COOKER APPLE COMFORT

Steps:

• Add 1 cup water to a 6-qt. electric pressure cooker. In a large bowl, combine apples, sugar, flour and cinnamon. Spoon into a greased 1-1/2-qt. souffle or round baking dish. In a small bowl, whisk eggs, cream and vanilla; pour over apple mixture. In another bowl, combine cracker crumbs, pecans and butter; sprinkle over top., Loosely cover dish with foil to prevent moisture from getting into the dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Serve warm, with ice cream if desired.

INSTANT POT® CRANBERRY-APPLE OATMEAL

Steps:

• Combine milk, apple, oats, cranberries, brown sugar, cinnamon, salt, nutmeg, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Stir ingredients together, then close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

INSTANT POT APPLE CRANBERRY CRISP

Steps:

• Place a trivet inside the liner of your Instant Pot, then pour in 1 cup of water.
• Mix the flour, oats, and brown sugar together in a medium bowl. Add the softened butter and mix together to form a crumbly topping. Set aside.
• Place the peeled, chopped apples and cranberries in a large bowl. Add the cinnamon, nutmeg, sugar, and salt. Toss to combine.
• Pour the apple mixture into a 7-cup Pyrex baking dish. Sprinkle the topping mixture over the apples and place the baking dish on top of the trivet in the pressure cooker.
• Secure the lid, press the Pressure Cook or Manual button and set the time to 8 minutes on High Pressure. Double check to make sure the sealing knob is in the "Sealing" position.
• When the pot beeps, allow the pressure to release naturally(do not touch anything). Carefully remove the lid trying to not drop the condensation down onto the crisp.
• Carefully remove the baking dish from the pressure cooker and place it on a cooling rack and allow to cool for 10 minutes before serving. Do not remove with the handles, they are too flimsy to hold a full baking dish!
• Top with a scoop of vanilla ice cream or whipped cream if desired.

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.