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- 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
- 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
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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 1g||1%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 5g||2%|
|Dietary Fiber: 0g||1%|