For crumble: Melt butter using SAUTÉ function on an 8-quart Instant Pot. Stir in brown sugar until combined. Stir in flour, 1/2 teaspoon cinnamon, and salt. Cook and stir for 2 minutes or until fragrant. Transfer mixture to a small bowl; cool slightly.
This peach crumble recipe lets you enjoy the delicious aromas without heating up the kitchen. Serve with Hy-Vee We All Scream! vanilla ice cream for the perfect dessert.
Servings and Ingredients
|¼ c. Hy-Vee unsalted butter|
|½ c. Hy-Vee packed light brown sugar|
|½ c. Hy-Vee all-purpose flour|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee granulated sugar|
|3 tbsp. Hy-Vee cornstarch|
|6 c. (3-1/2 lb.) peaches, peeled, pitted, and sliced|
|1 ½ c. water|
|Hy-Vee We All Scream! vanilla ice cream, for serving|
|Hy-Vee caramel-flavored syrup, for serving|
Things To Grab
- 8-quart Instant Pot
- Small bowl
- Medium bowl
- 7-inch springform pan
- 18x22-inch piece of heavy foil
- Wire trivet
For fruit filling: Stir together granulated sugar, constarch, and remaining 1 tablespoon cinnamon in a medium bowl. Add peaches; toss to coat. Spoon mixture into a 7-inch springform pan. Top with crumble. Place springform pan on an 18x22-inch piece of heavy foil. Bring long sides up and over pan; double-fold to seal. Fold the two open ends around the pan to completely enclose it.
Place a wire trivet in the bottom of Instant Pot; add water. Place springform pan on trivet. Cover and cook on HIGH PRESSURE for 25 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release pressure. Carefully remove lid, allowing steam to escape away from you; remove springform pan.
Carefully remove foil from pan; cool on a wire rack at least 30 minutes. Serve topped with ice cream and caramel-flavored syrup, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 100mg
- Total Carbohydrates: 39g
- Protein: 1g