Step 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)

Step 2

Cut apples in half from top to bottom and lay them cut side down.

Step 3

Use a sharp knife to carefully cut ¼ inch slices into, but not all the way through, the apple.

Step 4

Place each apple into a ramekin.

Step 5

In a small bowl, whisk together the Caramel Sauce ingredients

Step 6

Brush half of the caramel sauce over the apples.  Reserve the rest.

Step 7

Add 1 cup of water to the pressure cooker pot and place a short trivet inside.

Step 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).

Step 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).

Step 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.

Step 11

When pressure cooking is complete, use a quick release.

Step 12

Top each apple with the oat topping.

Step 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.

Step 14

Top with a scoop of vanilla ice cream or fresh whipped cream and serve immediately.