Blackberry cobbler is one of the great things I enjoy about Summer! The season always brings an abundance of fresh blackberries that I get to use fresh or put up in my freezer to enjoy the rest of the year.
This Instant Pot Blackberry Cobbler features spiced berries with a traditional cobbler topping cooked under pressure until perfect.
My version of this classic fruit dessert was heavily inspired by the Pioneer Woman's Blackberry Cobbler #1 recipe which is a great basic cobbler that I've been making for years.
Blackberries are one of my favorite things to use in this delicious summertime classic dessert. I love that the Instant Pot keeps me from heating up my kitchen when it's so hot summer. I added a little spice to this recipe then decided it was time to cook it up in the pressure cooker.
MY OTHER RECIPES
What's in a name?
Whether you're calling them crisps, cobblers, buckles, grunts, slumps, or pandowdies these are a simple dessert that take advantage of seasonal fruit offerings. They are easy to put together with very little effort and few ingredients.
A favorite in early America given the scarcity of ingredients this sweet treat developed quite a following. Head over to What's Cooking America to read more about the different types of cobbler that can be made.
Prep the berry topping
One of the wonderful things about a cobbler is that you always change it up to make this your own. I prefer to use blackberries, frozen or fresh.
Put two cups of blackberries, which is a pint, into a bowl. Add to this the cinnamon, nutmeg, ginger, and two tablespoons of the sugar. If you don't care for the added spice you can always just toss with sugar instead.
Looking for uses for my pot-in-pot pans or PIP, I decided this was a good dessert to make in it. I needed the extra surface area to cook this dessert properly.
Place the berries into a greased or buttered PIP pan, and then take any leftover spice/sugar mixture to sprinkle on top. Set aside while you make the batter.
Prepare the batter for blackberry cobbler
In a medium bowl mix together well the melted butter, sugar, milk, and self-rising flour until it makes a batter. Be sure to whisk by hand for a few minutes.
Pour the batter on top of the prepared berries in the pan.
Cooking the blackberry cobbler
Pour 1 ½ cups of water in the Instant Pot for cooking. Take the carrier that came with you PIP set and put on the counter, add the rack that came with your Instant Pot on top then add the pan with the lid cover put together. Put into the pressure cooker.
Seal the lid and cook on high pressure for 80 minutes with a 20 minute natural pressure release for frozen berries. For fresh berries cook on high pressure for 60 minutes then follow with a 20 minute natural pressure release. Cool on a wire rack for 10 minutes then invert the pan onto a plate.
Serve immediately topped with whipped topping or ice cream and more berries if desired. Can be stored covered for up to one week in the refrigerator.
Instant Pot Blackberry Cobbler
- 2 cups blackberries fresh or frozen, can substitute with other fruit or berries
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 4 tablespoon butter melted, I used unsalted
- 1 ¼ cups sugar
- 1 cup milk
- 1 cup self rising flour
- 1 ½ cups water for cooking only, put in Instant Pot liner
- Combine all ingredients in the fruit topping category together in a small mixing bowl. Place in a greased PIP, or pot in pot pan, and sprinkle any remaining topping mixture over berries.
- Combine on ingredients in batter group in a medium mixing bowl, and whisk together well. Whisk at least three minutes. Pour batter over prepared berries in pan.
- Pour 1 ½ cups of water in the Instant Pot liner. Place in pressure cooker using the PIP carrier, set rack on top of bottom of carrier, and then the PIP pan with lid. Seal the pressure cooker. For fresh berries, cook on high pressure for 60 minutes followed by a 20 minute natural pressure release. For frozen berries, cook on high pressure 80 minutes followed by a 20 minute natural pressure release.
- Serve immediately, or cover in refrigator for up to one week.