Bowl of Instant peach crumble with spoon

Hands On:

10 minutes

Total Time:

50 minutes

Serves:

Ingredients

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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Preparation

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%