Pressure-Cooker Black and Blue Cobbler

Name: Pressure-Cooker Black and Blue Cobbler
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 cup all-purpose flour; 1-1/2 cups sugar, divided; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs, room temperature, lightly beaten; 2 tablespoons 2% milk; 2 tablespoons canola oil; 2 cups fresh or frozen blackberries; 2 cups fresh or frozen blueberries; 3/4 cup water; 1 teaspoon grated orange zest; Optional: Whipped cream or vanilla ice cream

It never occurred to me that I could bake a cobbler in my pressure cooker until I saw some recipes and decided to try my favorite fruity dessert recipe. It took a bit of experimenting, but the tasty results were "berry" well worth it. -Martha Creveling, Orlando, Florida

Ingredients

1 cup all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk
2 tablespoons canola oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange zest
Optional: Whipped cream or vanilla ice cream

Directions

In an 8-qt. electric pressure cooker, add 1 cup of water.
In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 1-1/2-qt. baking dish.
In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Place a piece of aluminum foil loosely on top of dish to prevent moisture from getting inside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Place dish on a trivet; using foil sling, lower dish and trivet into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
Using sling, lift dish from pressure cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

Test Kitchen tip

This recipe was tested in an 8-qt. electric pressure cooker. For smaller cookers, recipes may need to be prepared in batches.

Nutrition Facts

1 serving: 391 calories, 7g fat (1g saturated fat), 72mg cholesterol, 190mg sodium, 80g carbohydrate (58g sugars, 4g fiber), 5g protein.

Reviews

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Average Rating:

MarloReaves

Jan 12, 2020

Next time, I'll lower the water amount if using frozen berry mix.
Ursula

Aug 5, 2019

This didn’t turn out at all. Too mich liquid was added to the fruit. Also no liquid measurement was given for the Instantpot. I had to guess. It was a huge disappointment.