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Valencia-Style Paella
Lip-Smacking Peach Cobbler
| By : |
| 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
Ingredients
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Instructions
- Butter the bottom and sides of a
6-cup round soufflé dish. Arrange peaches, with any accumulated juices, in dish. - 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. - 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. - 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.
- 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.)
- Meanwhile, preheat broiler with the rack about 7 inches from the heat.
- 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.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. She has also written the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
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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
Any suggestions to improve consistency?
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.
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.
Same for me, totally soup and not cooked. I wish I had read the reviews too. I learned s lesson here.
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.