Instant Pot Homemade Crunchy Peach Crisp

I love this quick and easy skillet topping that allows me to make a crunchy fruit crisp FROM FROZEN FRUIT in only 35 minutes in my Instant Pot (get yours here: I love the cake-based cobbler toppings like on our Blackberry Cobbler <insert link>, but sometimes I really want a crunchy topping. This recipe is the best of both worlds, combining the fast and easy moist heat of the Instant Pot with something you normally don’t associate with a pressure cooker recipe–crispy, crunchy topping!

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The homemade peach crisp has a sweet and juicy filling topped with the perfect blend of sweet, crunchy crumble on top. You don’t need to wait for summer-ripened fruit to appear in your grocery store to make these sweet treats. Unsweetened peach slices are found in the freezer section of most grocery stores, so you can have juicy, delicious peach crisp in a jiffy, any time of year!

The secret to this amazing recipe is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. We do a lot of our pot-in-pot cooking with this simple 1.5 quart CorningWare casserole dish. It’s dishwasher safe and fits perfectly!

Pro Tip: You can use regular or quick (instant) oats in this recipe, but avoid steel cut oats as they will not soften during this quick cooking cycle. After adding the butter in step 5, do not allow sugar and butter to brown. Remove immediately after the butter is melted and the carryover heat will do the rest.

You can have juicy, delicious, crunchy peach crisp in a jiffy, any time of year!


  • 5 cups frozen peach slices
  • 3 tbsp flour
  • 3 tbsp sugar
  • 1 cup water


Topping Mixture:

  • 1/2 cup quick-cooking rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 tsp nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup butter, cut into 8 pieces
  • Ground cinnamon, for garnish (optional)


  1. Combine frozen peaches, 3 tbsp flour and 3 tbsp sugar in a 1.5 quart IP-friendly casserole (we love this one:
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack using a foil sling, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  4. Meanwhile, in a large nonstick skillet combine Topping Mixture ingredients. Cook and stir over medium-high heat for 2-3 minutes.
  5. Dot butter pieces evenly over the oat mixture and cook, stirring constantly, just until butter is melted and fully incorporated.
  6. Immediately turn out oat mixture onto parchment paper in a thin, even layer to cool.
  7. When Instant Pot cooking time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  8. Open the lid and pour the oat topping on the peaches. Arrange in an even layer, pressing down lightly to get good contact with the peaches. Allow mixture to set for 5-10 minutes.
  9. Remove casserole from Instant Pot. Serve warm sprinkled with cinnamon.

*The MANUAL and PRESSURE COOK buttons are interchangeable.