Peach Cobbler
By :Cooking Under Pressure Cookbook by Matt Pelton
Print Recipe
Votes: 2
Rating: 3
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Peaches
Prep Time 10 minutes
Cook Time 20 minutes
Servings
5 servings
Ingredients
For the Peaches
  • 6-10 fresh peaches sliced, or 6 cups canned peaches, drained
  • 1 1/2 cups white sugar
  • 2 Tbsp flour
  • 2 Tbsp cornstarch
  • 1 tsp lemon juice
  • 1/2 cup Water
For the Topping
  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 8 Tbsp butter
  • 1 cup buttermilk
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Peaches
Prep Time 10 minutes
Cook Time 20 minutes
Servings
5 servings
Ingredients
For the Peaches
  • 6-10 fresh peaches sliced, or 6 cups canned peaches, drained
  • 1 1/2 cups white sugar
  • 2 Tbsp flour
  • 2 Tbsp cornstarch
  • 1 tsp lemon juice
  • 1/2 cup Water
For the Topping
  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 8 Tbsp butter
  • 1 cup buttermilk
Votes: 2
Rating: 3
Rate this recipe!
Instructions
  1. Combine all the ingredients for the peaches. Pour ½ cup water in the bottom of the Instant Pot, turn it on to sauté, and boil the water. Add the peaches and let it cook.
  2. In the meantime, for the topping, mix the flour, sugar, baking powder, and salt together. Cut in the butter with a pastry cutter until pea size. Stir in the buttermilk.
  3. Drop spoonfuls of the topping onto the peach mixture, close the lid, select manual pressure high and set the time for 20 minutes. Natural pressure release and serve. Best served with vanilla ice cream.
8 replies
  1. nwb0720
    nwb0720 says:

    I Followed the recipe and instructions as listed, however I kept getting burn warmings when attempting to pressure cook, it seems the mixture was much too thick to come to pressure.

  2. Dianeb1
    Dianeb1 says:

    Adding cornstarch with the fruit makes it stick to the bottom before coming to pressure. Cornstarch is not necessary in this recipe, as resting afterwards will absorb the fruit juice to thicken it. I make it with apples too.

  3. JudySew
    JudySew says:

    I think this is a good recipe. I cut the sugar to 1/2 c for the peaches and 1/4 c for the topping. Next time I will cut the sugar all together on the peaches. Good basic recipe for many other types of fruit cobblers. I took off one star simply because there is way to much sugar. I will make this again.

  4. Nancy
    Nancy says:

    I also kept getting the burn message and became frustrated. I was making it in my 3 qt IP and had cut the ingredients by half. I do like the process, but maybe leave out the flour also with the peaches, so it wouldn’t get so thick. I was using peaches and apples and did add some cinnamon and nutmeg.

  5. Wendy
    Wendy says:

    A disaster! I followed the instructions kept getting the burn warning. I ended up having to throw the whole mess away. I should have read the comments before I made it because it sounds like I’m not the only one who had this problem.

  6. Lea
    Lea says:

    I keep getting the burn warning too! I’ve tried three times to bring it to pressure with no luck. It would be very helpful if the author would address this problem with a revised recipe…

  7. NurseBecky
    NurseBecky says:

    I also wish I had read the comments as I kept getting the burn warning!! The author must be leaving out some instructions. Sounded good but doesn’t work.

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