August Recipes

Instant Pot Peach Crumble

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Bowl of Instant peach crumble with spoon
Hands On:
10 minutes
Total Time:
50 minutes


  • ¼ cup Hy-Vee unsalted butter
  • ½ cup Hy-Vee packed light brown sugar
  • ½ cup Hy-Vee all-purpose flour
  • ½ tsp Hy-Vee salt

Fruit Filling

  • ½ cup Hy-Vee granulated sugar
  • 3 tbsp Hy-Vee cornstarch
  • 6 cups (3.5-lb.) peaches, peeled, pitted, and sliced
  • 1 ½ cups water
  • Hy-Vee We All Scream! vanilla ice cream, for serving
  • Hy-Vee caramel-flavored syrup, for serving
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For crumble: Melt butter using SAUTÉ function on an 8-quart Instant Pot. Stir in brown sugar until combined. Stir in flour, ½ teaspoon cinnamon, and salt. Cook and stir for 2 minutes or until fragrant. Transfer mixture to a small bowl; cool slightly.
For fruit filling: Stir together granulated sugar, cornstarch, 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 18-by-22-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.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories: 24
% Daily Value*
Total Fat: 1g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 1mg 0%
Sodium: 13mg 1%
Total Carbohydrate: 5g 2%
Dietary Fiber: 0g 1%
Sugars: 4g 8%
Protein: 0g 0%

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