Recipes
Breakfast Fruit Cobbler
4 servings
30-60 min
Easy
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.
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
• For 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.
• For 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
• For 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.
• Toast 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.
nectarines, or plums; hulled and sliced strawberries; pitted cherries; and/
or blackberries, blueberries, and/or raspberries, Other Pots
• For 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.
• For 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
• For 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.
• Toast 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.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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