Breakfast Fruit Cobbler

By: Bruce Weinstein & Mark Scarbrough

Breakfast Fruit Cobbler
cuisine icon Cuisine
American, Modern
cuisine icon Course
Breakfast, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Egg Free, Plant-Based, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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
•\tFor 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.
•\tFor 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
•\tFor 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.
•\tToast 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."]
cuisine icon Keywords
30-60 min, 4 servings, american, breakfast, contributed, cook 30 min, cornstarch, easy, egg free, granulated white sugar, ground cinnamon, instant pot breakfast recipes, kids, mixed fruit or berries, modern, plant-based, prep 5 min, pressure cook, purchased granola, table salt, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 1 1/2 cups Water
  • 6 cups mixed fruit or berries
  • 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.
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