Blackberry Cobbler


  • 12 ounces fresh blackberries
  • 7 ounces yellow cake mix
  • 1/4 cup butter
  • 1 tsp lemon zest
  • nutmeg
  • Coat the inside of a 1.5 quart casserole with non-stick spray. Place blackberries in the dish.
  • In a medium bowl, combine cake mix, butter, lemon zest and nutmeg. Use a pastry knife to cut the butter into the other ingredients until it resembles coarse crumbs.
  • Spread the crumb mixture over the blackberries in an even layer. Cover the dish loosely with foil - do not seal.
  • Pour ,uc>1 cup of water in the Instant Pot and insert the trivet. Carefully lower the baking dish on to the trivet.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the dish and set it under the broiler, uncovered, until golden, 3-5 minutes.
  • Serve warm with whipped cream or vanilla ice cream.
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