Lip-Smacking Peach Cobbler
By :5 Ingredients Or Less By Marilyn Haugen
peach cobbler
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When lip-smacking, chin-dripping peaches are in season, there is nothing like a wonderfully tasty cobbler. Serve it warm, with a scoop of vanilla ice cream.
peach cobbler
Votes: 2
Rating: 1.5
Rate this recipe!
Prep Time 30 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 5 peaches peeled and sliced (about 2-1/2 cups)
  • 1-1/2 cups all-purpose baking mix (such as Bisquick)
  • 1/2 cup packed brown sugar divided
  • 1/4 tsp ground nutmeg
  • 1 cup milk
Prep Time 30 minutes
Cook Time 45 minutes
Servings
6 servings
Ingredients
  • 5 peaches peeled and sliced (about 2-1/2 cups)
  • 1-1/2 cups all-purpose baking mix (such as Bisquick)
  • 1/2 cup packed brown sugar divided
  • 1/4 tsp ground nutmeg
  • 1 cup milk
peach cobbler
Votes: 2
Rating: 1.5
Rate this recipe!
Instructions
  1. Butter the bottom and sides of a 6-cup round soufflé dish. Arrange peaches, with any accumulated juices, in dish.
  2. In a medium bowl, whisk together baking mix, 1/3 cup brown sugar and nutmeg. Whisk in milk just until moistened and a few lumps remain. Pour evenly over peaches.
  3. Add 1-1/2 cups hot water to the inner pot and place the steam rack in the pot. Place a crisscross foil sling on the rack and place the souffle dish in the sling.
  4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 20 minutes.
  5. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid and foil. A tester inserted in the center of the cobbler should come out clean. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
  6. Meanwhile, preheat broiler with the rack about 7 inches from the heat.
  7. Using the foil sling, remove dish from the pot. Sprinkle with the remaining brown sugar. Broil for about 5 minutes or until topping is browned. Let cool on rack and serve warm or at room temperature.
Recipe Notes

To quickly peel peaches, fill the inner pot halfway with water. Set your Instant Pot to sauté on Normal. When the water is boiling, use tongs to dunk each peach in the water for 10 to 20 seconds or until the skin starts to split. Quickly plunge peach in a bowl of ice water. Use your fingers to peel the skin off the peaches. Reserve 1-1/2 cups water in the pot for step 3 and discard the remainder.

You can use 2-1/2 cups frozen sliced peaches, thawed, in place of fresh. Combine the peaches with 3 tbsp orange juice or water before adding them to the souffle dish.

6 replies
  1. Kriti
    Kriti says:

    It turned out soggy n mushy.. the peach layer and the crumble layer did not mix. I used exact same quantities. May be the milk should be less

  2. montag39
    montag39 says:

    Did not turn out. I even did the extra 2 minutes. Maybe it should have had the top covered with aluminum foil too.. directions were not clear.

  3. Ruth Bush
    Ruth Bush says:

    Wished I had read at the reviews before I wasted my time and ingredients. I took out one serving for my husband and then pitched it.

  4. Beth
    Beth says:

    Same for me, totally soup and not cooked. I wish I had read the reviews too. I learned s lesson here.

  5. Chantelle.kley
    Chantelle.kley says:

    Delicious! I used 5 peaches. After reading comments about it being soupy, I whisked 1/4 cup sugar with 2tbsp each flour and cornstarch and a little nutmeg and tossed that mix with the peaches before placing the peaches in the souffle dish. I used buttermilk in place of the milk (just added 1tbsp lemon juice to the 1c milk) and didn’t need quite the full cup, just enough to make a thick dough, like for drop biscuits. I did 25 mins pressure cook.

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