• "Lemon Blueberry Crumble" Electric Pressure Cooker

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    Prep time:
    Cook time:
    Servings: 3
    by Kathryn Lacey
    1 recipe
    Adapted a recipe I found to use seasonal fruit, like blueberries, cherries, peaches or whatever else you have on hand.


    • 2 C blueberries or other seasonal fruit
    • 1 1/3 Tbsp. lemon juice
    • 1/2 tsp. vanilla
    • 1/2 cups old-fashioned oats
    • 1/4 cup flour
    • 1/4 cup brown sugar, packed light
    • 2 tsp. ground cinnamon
    • 2 tbsp. salted butter, softened
    • 1 cup warm water
    • Optional: ice cream (I used low fat coconut-yum)


    Mix blueberries, lemon juice and vanilla in a bowl and set aside
    Use another bowl, add softened butter and all dry ingredients. Use your fingers to incorporate all dry well into butter, until homogenous.
    Add 1 cup water to the bottom of the Electric Pressure Cooker. Put trivet in the bottom
    Put 1 C blueberries in the bottom of a six inch oven safe bowl with straight sides. Layer a bit less than 1/2 of the crumble mixture
    Add the rest of the blueberries, top with crumble and cover with foil.
    Put the foiled bowl on the trivet in the cooker. Lock the lid. Set on high for 10 minutes and use the quick release of pressure when timer beeps. There will be steam.
    Remove the lid when pressure is gone. Let sit and cool with the cooker about 10 minutes.
    Serve with ice cream, whipped cream or just enjoy as is!

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