Lip-Smacking Peach Cobbler
When lip-smacking chin-dripping peaches are in season there is nothing like a wonderfully tasty cobbler Serve it warm with a scoop of vanilla ice cream
When lip-smacking chin-dripping peaches are in season there is nothing like a wonderfully tasty cobbler Serve it warm with a scoop of vanilla ice cream
- Carbohydrate 1.85144471306686 g
- Cholesterol 4.0000000033814 mg
- Fat 1.33200400750921 g
- Fiber 0.0183333326608707 g
- Protein 1.29314743698625 g
- Saturated Fat 0.768863782681914 g
- Serving Size 1 1 serving (40g)
- Sodium 16.0141025776282 mg
- Sugar 1.83311138040598 g
- Trans Fat 0.157193589871407 g
- Calories 24 calories
Step-by-step
- Butter the bottom and sides of a 6-cup round soufflé dish. Arrange peaches, with any accumulated juices, in dish.
- In a medium bowl, whisk together baking mix, 1/3 cup brown sugar and nutmeg. Whisk in milk just until moistened and a few lumps remain. Pour evenly over peaches.
- Add 1-1/2 cups hot water to the inner pot and place the steam rack in the pot. Place a crisscross foil sling on the rack and place the souffle dish in the sling.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 20 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid and foil. A tester inserted in the center of the cobbler should come out clean. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
- Meanwhile, preheat broiler with the rack about 7 inches from the heat.
- Using the foil sling, remove dish from the pot. Sprinkle with the remaining brown sugar. Broil for about 5 minutes or until topping is browned. Let cool on rack and serve warm or at room temperature.
Distinguishing Cobbler from Pie
Traditional fruit pies rely on rolled pastry dough containing high fat-to-flour ratios, whereas cobblers use a drop-biscuits or batter topping that behaves more like a sponge. Utilizing an Instant Pot introduces steam heat, gelatinizing starches rapidly while keeping fruit moist. Ensure you whisk the batter only until moistened; overworking gluten networks creates a tough, rubbery crust rather than a tender topping.
Freezing and Make-Ahead Mechanics
Baked cobbler freezes effectively for up to two months when wrapped tightly in heavy-duty aluminum foil. Freezing halts starch retrogradation temporarily, but moisture migration during thawing can render the batter soggy. To combat this, thaw the dish overnight in the refrigerator before crisping the top under a broiler for five minutes to drive off surface condensation.
Reheating Physics
Reheating requires balancing internal moisture with exterior crispness. Place portions in a 350-degree Fahrenheit oven for fifteen minutes rather than using a microwave, which agitates water molecules unevenly and destroys the crumb structure. A foil tent prevents the brown sugar crust from burning before the fruit reaches serving temperature.
