The Sprouts grocery store in my area had blackberries on sale, 3 packs for $5. Although we love berries around here, there’s no way we could’ve eaten them all before they go bad. Sometimes I’ll just freeze various fruits in this case for use in smoothies later, but this time I decided to make a cobbler dump cake that I’ve made previously with blueberries.
It takes about 30 minutes altogether and comes out incredibly moist.
Add 2 1/2 cup blackberries to pot. This can actually be completely substituted with blueberries, raspberries or strawberries.
Add 2 tsp vanilla extract, 2 tbsp lemon juice, 1 cup sugar and 1 tsp cornstarch. Mix and make sure to get the bottom of the pot glazed.
In a separate bowl, mix together 2 cups flour, 1 tbsp baking powder, 1/2 cup brown sugar, 1/4 cup melted butter, 1 cup milk and 1/2 tsp cinnamon.
Add the mixture and spread on top of the blackberry mixture but don’t combine.
Close lid, set to sealing and cook on high pressure / manual for 20 minutes. Allow to natural release for 10 minutes.
Scoop out and serve with vanilla ice cream.
Blackberry Cobbler (Pressure Cooker)
Fresh blackberry cobbler dump cake made in the Instant Pot.
Ingredients
- 2 1/2 cups blackberries
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1 cup sugar
- 1/2 tsp cinnamon
- 1 tsp cornstarch
- 2 cups flour
- 1 tbsp baking powder
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 cup milk
Instructions
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Add blackberries to pot. Add 2 tsp vanilla extract, 2 tbsp lemon juice, 1 cup sugar and 1 tsp cornstarch. Mix together and make sure the bottom of the pot is glazed.
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In a separate bowl, mix together 2 cups of flour, 1 tbsp baking powder, 1/2 cup brown sugar, 1/4 cup melted butter, 1 cup milk and 1/2 tsp cinnamon. Mix together and add to the top of the blackberry mixture without combining.
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Close the Instant Pot, set to sealing and cook on high pressure / manual for 20 minutes.
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Allow to natural release for 10 minutes.
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Scoop out and into bowls or plates. Serve with vanilla ice cream.