Mixed Berry Crisp with Ginger & Lemon

No need to heat up the kitchen making this summer fruit crisp—it’s slow-cooked until bubbly and delicious in the Instant Pot®. The granola topping is sprinkled on just 30 minutes before serving, so it doesn’t get soggy.

PREP TIME: 10 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 2 hours

TOTAL TIME: 2 hours + 30 minutes stand

SERVES: 8

• 4 cups fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• ¾ cup sugar
• 2 tablespoons cornstarch
• ½ teaspoon ground ginger
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 2 cups oats and honey granola
• Vanilla ice cream (optional)

PREP

Combine blueberries, blackberries and raspberries in the Instant Pot®. In a small bowl combine sugar, cornstarch, ginger, and lemon zest; mix well. Add sugar mixture to berries; stir to mix. Add lemon juice. Stir gently to combine.

Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 1 hour. Stir and cook for an additional 1 to 2 hours or until mixture is thickened and bubbly. Stir in vanilla. Sprinkle with granola. Press cancel. Let stand for at least 30 minutes before serving.

SERVE

Serve warm or at room temperature. Serve with vanilla ice cream if desired.