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Lasagna
Peach Cobbler
| By : |
| 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
Ingredients
For the Peaches
For the Topping
|
Instructions
- 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.
- 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.
- 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.
Matt Pelton grew up in central Utah, where he found his love for cooking in the outdoors. He learned to cook outdoors in a Dutch oven at the age of 8 years old and has done it ever since. Matt lived in Boston for a couple of years where he expanded his cooking abilities, learning to cook foods from all different cultures around the world. During this time, he gained an appreciation for food and culture and the ability of food to connect people. In 2012 and 2013, Matt won two world championships from The International Dutch Oven Society. He has also won many awards for his BBQ cooking within the KCBS pro division, especially in the brisket category. Matt has twice competed in the invitational World Food Championships aired on TV, where he placed 3rd and 11th, respectively. Matt has appeared on TV numerous times for cooking; most recently, he was featured on the Travel Channel’s “BBQ Crawl season 3”. Matt has also worked as a chef at Deer Valley ski resorts in Utah, often working with the other chefs there on proteins. Matt has three children, Megan, Tristan, and Braxton and resides in Salt Lake City, Utah. He has published a number of cookbooks, including Cooking Under Pressure: Delicious Dutch Oven Recipes Adapted for Your Instant Pot®, Cast Iron Gourmet, and Up in Smoke: A Complete Guide to Cooking with Smoke.
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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.
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.
Poor instrutions
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.
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.
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.
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…
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.
This recipe is a “burn”
Don’t use it
Use PIP to pressure cook without problem. Add cinnamon and vanilla.
I agree with the other comments. The first step didn’t tell us how long to sauté the mixture. We experienced the “burn,” so we transferred the mixture into a pan and finished cooking it.
Burns and the instant pot shuts down. I transferred to the oven to finish it. Glad I didn’t get the book!
I wouldn’t waste time with this recipe, it just burns to the bottom of the instant pot and you’ll have to transfer everything to an oven.
Believe the negative reviews! BAD RECIPE! I even followed the advice and left out the cornstarch, and still got the burn message… as others have done, finished in the oven.
Burn warning, transferred to oven currently cooking. Hoping it turns out good!