August 12th, 2014
Recipes from MISS VICKIE’S REAL FOOD, REAL FAST PRESSURE COOKER COOKBOOK by Vikie Smith. Copyright © 2013 by Vickie Smith. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Preheat the oven to 400°F. T
ear the bread into pieces and pulse in a food processor with the butter and sugar until coarsely ground.
Spread the bread crumb mixture and the oats in a thin, even layer on a baking sheet. Toast in the oven until the mixture turns golden brown, about 5 minutes. Watch closely, stirring occasionally to prevent burning.
Remove from the oven and break up any clumps with a fork. Reserve ½ cup of the toasted mixture to use as a topping.
Butter a stainless-steel insert pan that will fi t within your pressure cooker.
In a bowl, toss the apples, lemon juice and zest, salt, brown sugar, cinnamon, and nutmeg.
lace alternate layers of apples and bread crumbs into the insert pan, ending with apples on top.
Pour the melted butter over the ingredients and cover the bowl securely with aluminum foil or a tight-fi tting lid.
Add ½ cup water to the pressure cooker and posi- tion the cooking rack in the bottom. Use foil helper handles to place the insert pan on the cooking rack.
Lock the lid in place. Bring to 15psi over high heat and immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 10 minutes. R
emove from the heat and use the natural release method be- fore opening the lid. Lift the pan out of the pressure cooker and remove the covering immediately.
Spoon into individual dessert dishes and sprinkle some of the reserved crumb mixture on top. Serve warm.