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Instant Pot Hasselback Apples – Healthy Dessert!

instant pot hasselback apples with cream on top
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Healthy, wholesome Instant Pot Hasselback Apples is a dessert for everyday!

Ingredients

Scale
  • 3 medium size apples (Honeycrisp or Pink Lady are the best)

For the Caramel Sauce

  • 2 tablespoons coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons creamy almond butter or peanut butter (see note)
  • pinch of kosher salt

For the Oat Topping

  • ¼ cup old fashioned oats
  • 2 tablespoons roasted pecans, chopped (see note)
  • 2 teaspoons white whole wheat flour (any flour will work)
  • Optional: 1 tablespoon unsweetened shredded coconut

Optional for serving: lightly sweetened whipped cream

Instructions

  1. Wash and peel 3 apples.  Use an apple corer to remove the center (alternatively you can use a spoon or melon baller to scrape out the center after you cut the apples in half)
  2. Cut apples in half from top to bottom and lay them cut side down.
  3. Use a sharp knife to carefully cut ¼ inch slices into, but not all the way through, the apple.
  4. Place each apple into a ramekin.
  5. In a small bowl, whisk together the Caramel Sauce ingredients
  6. Brush half of the caramel sauce over the apples.  Reserve the rest.
  7. Add 1 cup of water to the pressure cooker pot and place a short trivet inside.
  8. Place 3 ramekins on the trivet, then stack the remaining ramekins 3 ramekins on top (do not stack them directly on top of the bottom ramekins, but on the rims – see picture above for example).
  9. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 4 – 5 minutes (4 for tender crisp, 5 for soft).
  10. While the apples are cooking, toss together the oats, pecans, flour, and optional coconut for the oat topping.  Add the remaining caramel sauce and stir to combine. 
  11. When pressure cooking is complete, use a quick release.
  12. Top each apple with the oat topping.  
  13. Optional: Use your oven broiler or Mealthy CrispLid to brown the oat topping.  If using the CrispLid, cook at 300 degrees for about 3 minutes or until it is browned to your liking.
  14. Top with a scoop of vanilla ice cream or fresh whipped cream and serve immediately.

Notes

  • For the almond/peanut butter, I prefer the unsweetened brands that need to be stirred, but any kind will work.
  • For the roasted pecans, you can roast your own in the oven or simply buy a can of roasted pecans (I prefer the canned pecans).
  • Cook time will vary depending on how soft you want your apple.  4 minutes is crisp tender, 5 minutes is softer and easily cut with a fork, and 6 minutes is very soft.
  • The oat topping is amazing whether you decide to brown it or leave it uncooked.

Find it online: https://instafreshmeals.com/instant-pot-hasselback-apples/