I love cinnamon and nutmeg. All the warm flavors of fall and winter. Last night we were invited to dinner with my family. My brothers have smokers, and there was an assortment of smoked meats. To offset the heavy meal I brought a Peach & Blueberry cobbler. It was light and not overly sweet.
This quick and easy cobbler recipe is ready to serve in less than 40 minutes. The tender fruit combined with the crumbled topping give this dish the perfect balance to eat plain, or warm with a scoop of vanilla ice cream on top.
After trying a few different Instant Pot cobbler recipes but could not find one that I liked. A few used canned pie filling, some used a biscuit topping. I have finally come up with the perfect combination of flavor with convenience to make this the perfect go-to dish for any time of year.
Instant Pot Peach & Blueberry Cobbler
Equipment
- Instant Pot
Ingredients
- 16 oz. Peaches, frozen and peeled
- 3 cups Blueberries, frozen
- 1/3 cup water
- 1/3 cup sugar*
- 1 Tbs. corn starch
- 1 tsp. lemon juice
- 1 pinch nutmeg, ground
- 1 box Pillsbury Gluten Free Classic Yellow Cake Mix
- 1 tsp. cinnamon, ground
- 1/2 cup butter, melted (1 stick)
Instructions
- In a mixing bowl, add in the cake mix and cinnamon. Stir to combine. Then add in the melted butter and mix until a sand like consistency. Set aside.
- Combine frozen fruit, sugar, water, cornstarch, lemon juice, and nutmeg in the Instant Pot.
- Using the sauté feature, gently mix the ingredients and cook until the the fuit is warmed through. (About 4 minutes) Press cancel.
- Sprinkle the cake mixture evenly across the top of the fuit.
- Seal the Instant Pot and select cook on manual for 10 minutes.
- Allow a natural release for 10 minutes. Remove the lid and allow to rest for 5 minutes.
- Serve alone or with a scoop of ice cream.
Notes
