Instant Pot Instructions:

1. Wash and thinly slice the apples (you can peel the skins or leave the peels on). Add the apples to a pan that fits inside your Instant Pot (I use this one*). Add in the sugar, lemon juice, cornstarch and cinnamon. Toss well. Drizzle ¼ cup caramel topping over the apples.
2. In a mixing bowl whisk the flour, brown sugar, baking powder and salt. Use a pastry blender*to mix in the butter until the mixture is crumbly. Pour in the boiling water and stir until combined.
3. Spoon the mixture over the apples and spread to cover all the apples. 
4. Place a layer of paper towels on top of the pan and then secure the paper towels with foil. This will prevent condensation from dripping on to the cobbler topping.
5. Place the pan on a trivet/sling with handles*. Pour 1 cup water into the Instant Pot. Lower the pan into the Instant Pot. 
6. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting to remove any remaining pressure. Remove the lid. Remove the pan with the sling. Remove the foil and paper towels.
7. To brown up the top of the cobbler place the pan under your oven’s broiler for about 3-5 minutes, watching closely so that it doesn’t burn. You can also use your air fryer lid for this step. 
8. Scoop cobbler into bowls and top with vanilla ice cream and additional caramel topping. 

Slow Cooker Instructions:

1. Wash and thinly slice the apples (you can peel the skins or leave the peels on). Add the apples to the slow cooker. Add in the sugar, lemon juice, cornstarch and cinnamon. Toss well. Drizzle ¼ cup caramel topping over the apples.
2. In a mixing bowl whisk the flour, brown sugar, baking powder and salt. Use a pastry blender*to mix in the butter until the mixture is crumbly. Pour in the boiling water and stir until combined.
3. Spoon the mixture over the apples and spread to cover all the apples. 
4. Place a layer of paper towels on top of the slow cooker and then secure the paper towels with the slow cooker lid. This will prevent condensation from dripping on to the cobbler topping.
5. Cover the slow cooker and cook on high for 2-3 hours. Remove the lid and paper towels.
6. Scoop cobbler into bowls and top with vanilla ice cream and additional caramel topping.