Apple-Blueberry Crisp-Under Pressure!

AFTER 8 MINUTES UNDER PRESSURE-PLATED AND READY TO SERVE!

With apples on hand waiting for me to try out a new applesauce recipe, I decided to splurg and make a quick dessert while we were waiting for the brisket to finish cooking on the Traeger smoker.   This apple crisp went together so simply it was amazing!  Here's the scoop: 

Wash, peel and slice 5 pie or applesauce apples of your choice (I used Red Delicious).  I used an apple slicer and then halved the slices so the apples are bite-sized.   Place these in the bottom of the electric pressure cooker.   Add one small clamshell of washed fresh blueberries.

Sprinkle 1 Tbl Siagon Cinnamon, and 1/2 Tsp freshly grated nutmeg over the apples and blueberries.  Pour 1/2 Water, and 1 Tbl maple syrup on top.   (Maple syrup is NOT Pancake syrup. Or use your favorite natural sweetener) 

I use a microplane tool to finely grate 1/2 to 1 tsp off a whole nutmeg seed.

In a seperate bowl, mix 4 Tbl butter (melted), 1 Cup Rolled Oats (not steel -cut), 1/2 Tsp Hymalayan Pink Salt,  1/4 Cup Flour (I have not tried Almond Flour, but consider it a great option) and 1/2 Cup Brown Sugar.   Mix well, until a crumble is formed, and drop spoonfuls over the apple mixture to cover.  

Here I used room temperature butter-nearly melted in this AZ weather!

Secure and lock the pressure cooker lid on the pot, turn the valve to pressure and cook on high pressure for 8 minutes.  After the pot sounds the alarm that the time is up, release the pressure by opening the valve. After all the steam has been released open the pot.  Let stand for a few minutes as the liquid will thicken into a nice sauce. Serve by itself warm, or topped with ice-cream or favorite cold dessert.


Enjoy!

Callie