Lightly grease a 6-inch metal or ceramic baking pan. Bring 2 cups of water to a boil.

Filling: In a medium bowl, whisk together the apple cider, brown sugar, and cornstarch, whisking until smooth. Stir in the apples, and cinnamon. Scoop the apples and sauce into the prepared pan, scraping any sauce left in the bowl over the apples. Lightly press the apples into the pan with your hand.

Topping: In a small bowl, mix together the flour, oats, brown sugar, and cinnamon until well mixed. Pour the melted coconut oil on top, and using a fork, mix until crumbly and the flour mixture is moistened with the oil. Sprinkle the crumb topping over the apples.

Take a large piece of foil and place it down on the counter. Put the pan of apples in the center, bringing the foil up around the sides. This will help keep water out of the crisp, and help you to lift it out of the pressure cooker when it’s done.

Pour 1 1/2 cups boiling water into the insert pot of your Instant Pot or pressure cooker. Place a metal rack over the water. Carefully place your foil wrapped pan on top of the rack. Lock the lid to the pressure cooker and set for 12 minutes at high pressure. When the timer goes off, let the pressure naturally release for 5 minutes, then carefully turn the valve to vent and release the pressure using a long handled wooden spoon. Once the pressure is completely released, carefully remove the lid (so that it doesn’t drip hot steam on you or the crisp). Alternately bake the crisp in a preheated 350°F oven for 40 minutes, or until the apples are soft and the juices are thickened, and the topping is browned.

Remove the crisp from the pressure cooker and set aside to cool. The juices will continue to thicken up if left to stand for 45 minutes or so.