Summer is the perfect season for fruity desserts like peach blueberry cobbler. The fruit is fresh and at its best, and since I discovered this Instapot peach blueberry cobbler recipe, I can save on energy costs and eliminate working in a hot kitchen. Similar to a dump cake, it uses a packaged cake mix for an easy blueberry peach cobbler that you can make any time by substituting frozen fruit for the fresh peaches and blueberries. You can use other fruits in this cobbler recipe, but as the saying goes, peaches and blueberries just "go together like peas and carrots."
Ingredients
1/2can 21 oz each Peach Pie filling
1cupsliced peaches, skin on. seed removed
1/2can 21oz Blueberry Pie filling
1/2cupfresh blueberries
1box yellow cake mix
1stick, 8 tbsp butter, melted
Vanilla ice cream
Instant Pot
Trivet
Pressure cooker proof bowl
Crumble:
1 1/2cupsall-purpose flour
1cupmelted butter
1cupbrown sugar
Instructions
In your bowl add your can peach pie filling.
Add your fresh peaches.
Add your blueberry pie filling on top of the peaches.
Add the fresh blueberries on top of the blueberry pie filling.
Pour your cake mix on top of the fruit mixture.
Slice your butter and place on top of your cake mix.
Cover the bowl in foil.
Place the bowl on top of the trivet in the Instant Pot.
Set the instant pot to manual high pressure for 10 minutes.
Slow release for 10 minutes and remove the cover.
Now add your brown sugar crumble.
Set oven to broil on high.
Place your dump cake in the oven for 5 minutes.
Spoon onto plates and serve with a scoop of vanilla ice cream.