In case you haven’t heard, I have a new cookbook coming out on April 26th called 30-Minute Instant Pot Cookbook, and it’s available for pre-order now! I’m sharing another sneak peek recipe from the book today: Instant Pot Blackberry Crisp! This Instant Pot berry crisp is on repeat at our house. It’s so easy to make, and so delicious. We love to serve Instant Pot fruit desserts like this with a scoop of vanilla ice cream, but it’s also wonderful on its own, with whipped cream, or with yogurt. It’s also versatile; if blackberries aren’t in season, or if you prefer different fruit, you can also use blueberries, raspberries, strawberries, or a combination of berries in this recipe. Just like all the other easy and delicious recipes in my new cookbook, it’s prepped and cooked completely in half an hour from start to finish. I’ve got the full recipe at the bottom of this post, but first I’ll share some step-by-step instructions, pictures, and tips to help you make this Instant Pot Blackberry Crisp recipe to perfection in just 30 minutes.
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and pre-order 30-Minute Instant Pot Cookbook on Amazon here!
What’s the Difference between a Crisp, a Crumble, and a Cobbler?
As they are all fruit desserts with a topping, it is easy to confuse a berry crisp with a crumble or a cobbler. If you’re wondering the difference between the three, it’s pretty simple, and it all has to do with the topping. Crisps and crumbles both have a crumbly streusel topping, but the big difference is the presence of oats. Crisps have oats in their crumble topping (like this blackberry crisp recipe) and a traditional crumble does not. Cobblers are topped with a biscuit (most commonly), batter, or dough topping.
Tools Needed to make an Instant Pot Berry Crisp
Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
Heat-safe bowl that fits inside your pressure cooker’s inner pot. I have this 7-cup glass dish, which fits inside 6 or 8-quart pots nicely. Probably my favorite Instant Pot accessory, this heat-safe glass Pyrex dish is perfect for making pot-in-pot recipes (like today’s Instant Pot berry crisp recipe) in your pressure cooker. “Pot in pot” (sometimes abbreviated in pressure cooker recipes as “PIP”) refers to a method by which a smaller pot or bowl of food is placed inside the pressure cooker pot. This is a gentler cooking method and is common for foods that you can’t cook directly in liquid, such as breads or desserts.
Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot. This comes in handy for every pot-in-pot Instant Pot recipe I make.
Optional (but recommended): Extra sealing rings. The sealing ring is responsible for keeping the lid air-tight. Extra sealing rings are not only great to keep on hand in case your ring gets damaged, but extra rings can also help preserve the flavors of your Instant Pot recipes since the ring tends to absorb flavors of food cooked in the pot. I recommend getting a color-coded set like this one (make sure you’re getting the right one for your model and size) so you can use different rings for sweet vs. savory dishes. You don’t want your Instant Pot fruit desserts to taste like the curry you made for dinner last night!
Want more Instant Pot tips? See all of my must-have accessories for the Instant Pot in this post.
Ingredients Needed for this Instant Pot Blackberry Crisp Recipe
To make this Instant Pot blackberry crisp recipe, you will need the following ingredients:
- 1 cup water
- 2 (6-ounce) packages fresh blackberries*
- 3 tablespoons sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch salt
- 1/2 cup unsalted butter, melted
- Ice cream or whipped cream (optional)
* Variation Tip: If blackberries aren’t in season, or if you prefer different fruit, you can also use blueberries, raspberries, strawberries, or a combination of berries in this recipe.
How to Make these Instant Pot Fruit Desserts
It’s hard to believe, especially with it being so hands off, but this Instant Pot berry crisp is done in only 30 minutes! Here’s how to make it.
Pour the water into the Instant Pot’s inner pot and place a steamer rack trivet in the bottom. Spray a heat-safe glass bowl or round baking pan with nonstick cooking spray (a 7-inch wide bowl will fit nicely inside the Instant Pot).
In a separate bowl, mix the blackberries, sugar, and lemon juice together.
In a third bowl, stir together the oats, flour, brown sugar, cinnamon, nutmeg, and salt.
Add the butter and stir until the topping is well mixed and crumbly.
Pour the blackberry mixture into the prepared heat-safe bowl, then top evenly with the crumble mixture. Cover the bowl with foil, then place into the pot on top of the trivet. Close the lid and set the cooking time to 10 minutes at high/normal pressure. It will take 7 minutes to reach pressure. Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
Remove the bowl from the pot and remove the foil. Place the Instant Pot berry crisp bowl under a broiler until the top is crisped (about 3 minutes). You can use your oven’s broiler or the crisper lid on your pressure cooker if you have one with that feature.
Here’s how your Instant Pot Blackberry Crisp should look after the crumble browns under the broiler.
Serve the blackberry crisp in individual serving bowls.
If desired, top with ice cream or whipped cream. Leftovers (if there are any) can be stored in an airtight container in the refrigerator.
Here’s the full Instant Pot Blackberry Crisp recipe. Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy recipes like this Instant Pot berry crisp!
Instant Pot Blackberry Crisp
This Instant Pot berry crisp is on repeat at our house. It’s so easy to make, and so delicious. We love to serve the Instant Pot Blackberry Crisp recipe with a scoop of vanilla ice cream, but it’s also wonderful just on its own, with whipped cream, or with yogurt.
Ingredients
- 1 cup water
- 2 (6-ounce) packages fresh blackberries
- 3 tablespoons sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch salt
- 1/2 cup unsalted butter, melted
- Ice cream or whipped cream (optional)
Instructions
- Pour the water into the pot and place a steamer rack trivet in the bottom.
- Spray a heat-safe glass bowl or round baking pan with nonstick cooking spray (7-inch wide will fit nicely inside the Instant Pot). In a separate bowl, mix the blackberries, sugar, and lemon juice.
- In a third bowl, stir together the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and stir until well mixed and crumbly.
- Pour the blackberry mixture into the prepared heat-safe bowl. Top evenly with the crumble mixture. Cover the bowl with foil, then place into the pot on the trivet.
- Close the lid and set the cooking time to 10 minutes at high/normal pressure. It will take 7 minutes to reach pressure.
- Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
- Remove the bowl from the pot and remove the foil. Place the bowl under a broiler until the top is crisped (about 3 minutes).
- Serve in bowls with ice cream or whipped cream, if desired.
Notes
Variation Tip: If blackberries aren’t in season, or if you prefer different fruit, you can also use blueberries, raspberries, strawberries, or a combination of berries in this recipe.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
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More Easy InsTant Pot Dessert Recipes
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