Instant Pot Peach Crumble

Recipe

Dessert
Instant Pot Peach Crumble

Primary Media

A white bowl with peach crumble topped with vanilla ice cream and caramel sauce with a spoon. Bowl sits on a light cream background and a yellow linen.

User Rating

4 out of 5 stars
Rate it:
3 ratings

Recipe Data

8
Servings
10min
Prep
50min
Total

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    Description

    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. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Crumble
    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
    Fruit Filling
    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
    • Spoon
    • 7-inch springform pan
    • 18x22-inch piece of heavy foil
    • Wire trivet
    • Towel

    Directions

    1. 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. 

    2. 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. 

    3. 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. 

    4. 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. 

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 100mg
    • Total Carbohydrates: 39g
    • Protein: 1g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    August Seasons 2021