Name: Breakfast Fruit Cobbler
Prep time: 5 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups Water; 6 cups mixed fruit or berries (see note); 1/2 cup granulated white sugar; 2 tbsp cornstarch; 1/4 tsp ground cinnamon; 1/4 tsp table salt; 2 cups purchased granola

Breakfast Fruit Cobbler

By :Bruce Weinstein & Mark Scarbrough

This recipe makes an easy fruit filling for a breakfast version of cobbler. All you have to do is top with purchased granola for serving. Use any sort of granola you like, although we think the crunchier, the better. And use any combination of fruit you like, just so long as “drier” fruits like apples and plums includes some “wetter” fruit like peaches, blackberries, or raspberries.

Course

Breakfast, Kids

Cuisine

American, Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly, Seven Ingredients or Less

Duration

30-60 min

Diet	Egg Free, Plant-Based, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cinnamon, Cornstarch, Granola, Mixed Fresh Fruit, White Sugar

Keyword

instant pot breakfast recipes

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

5 minutes

Servings

4 servings

Ingredients

1 1/2 cups Water
6 cups mixed fruit or berries see note
1/2 cup granulated white sugar
2 tbsp cornstarch
1/4 tsp ground cinnamon
1/4 tsp table salt
2 cups purchased granola

Course

Breakfast, Kids

Cuisine

American, Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly, Seven Ingredients or Less

Duration

30-60 min

Diet	Egg Free, Plant-Based, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cinnamon, Cornstarch, Granola, Mixed Fresh Fruit, White Sugar

Keyword

instant pot breakfast recipes

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

5 minutes

Servings

4 servings

Ingredients

1 1/2 cups Water
6 cups mixed fruit or berries see note
1/2 cup granulated white sugar
2 tbsp cornstarch
1/4 tsp ground cinnamon
1/4 tsp table salt
2 cups purchased granola

Instructions

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.
Stir the fruit, sugar, cornstarch, cinnamon, and salt in a 2-quart, 7-inch-round, high-sided, pressure-safe baking or soufflé dish until the fruit is evenly coated in the sugar and cornstarch. Cover the dish tightly with aluminum foil, set the dish on the rack, and lock the lid on the pot.
Set the Instant Pot for Pressure Cook/Manual for High Pressure for 12 minutes.
When the pot has finished cooking, turn it off and let the pressure return to normal naturally for 10 minutes. Then use the quick- release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack. Cool for 5 minutes, then divide the fruit mixture among four serving bowls and top each with 1/2 cup granola.

Recipe Notes

Mixed Fruit or Berries- peeled, seeded, and chopped apples; pitted and chopped peaches,
nectarines, or plums; hulled and sliced strawberries; pitted cherries; and/
or blackberries, blueberries, and/or raspberries

Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredients except you must use 1 cup water
in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 21/2 cups while otherwise completing the recipe as stated.

Beyond
• For a sophisticated flavor, stir 2 tablespoons butter (cut into tiny bits), toasted walnut oil, or hazelnut oil into the fruit mixture before it goes under pressure.
• Toast the purchased granola on a lipped baking sheet in a 300°F oven for 5 to 10 minutes, stirring often, until warm and even a little browned at the edges.