Inspiration Guide

57
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BERRY UPSIDE-DOWN CAKE
PREP: 15 MINUTES | COOK: 55 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 5 MINUTES
INTERMEDIATE RECIPE
INGREDIENTS
1 bag (12 ounces) frozen cherries
1 bag (12 ounces) frozen blueberries
1 stick (
1
/2 cup) butter, divided
2 tablespoons lemon juice
2 teaspoons cornstarch
1 cup plus 3 tablespoons sugar, divided
2 cups all-purpose flour
1
/4 teaspoon baking soda
2 teaspoons baking powder
6 Meanwhile, place all-purpose flour, remaining
sugar, baking soda, baking powder, and salt
into a mixing bowl. Whisk to incorporate.
7 Melt remaining 5 tablespoons butter in a
separate mixing bowl, then whisk in eggs
and sour cream.
8 Slowly add flour mixture to egg mixture.
Beat until batter is thick and smooth.
9 Gently dollop and smooth batter evenly
over the top of the cooled berry mixture.
10 Close crisping lid. Select AIR CRISP, set
temperature to 325°F, and set time to
40 minutes. Select START/STOP to begin.
11 When cooking is complete, remove pot from
unit and place on a heat-resistant surface.
Let cool for 15 to 20 minutes before serving
with toppings of your choice.
DIRECTIONS
1 Place frozen fruit, 3 tablespoons butter, lemon
juice, cornstarch, and 3 tablespoons sugar in
the pot; stir to combine. Assemble pressure lid,
making sure the pressure release valve is in the
SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
5 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, allow
pressure to natural release for 5 minutes. After
5 minutes, quick release remaining pressure by
moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
4 Select SEAR/SAUTÉ and set to MD:HI. Allow
liquid to simmer for about 10 minutes, until it
begins to thicken and look syrupy.
5 Remove pot from unit and place on a heat-
resistant surface. Let cool for 15 minutes.
1
/2 teaspoon kosher salt
3 large eggs
1 cup sour cream
TOPPINGS
Crème Fraiche
Mascarpone
Whipped Cream
Vanilla Ice Cream
56 TenderCrisp™ One-Pot Wonders *The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.
PEACH CHERRY CRUMBLE
PREP: 10 MINUTES | COOK: 22 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Place peaches and cherries into the Ninja®
multi-purpose pan* (or a 1
1
/2-quart round
ceramic baking dish). In a separate bowl, stir
together the cornstarch,
1
/2 cup water, lemon
juice, and sugar; pour over the fruit.
2 Place pan on reversible rack, making sure rack
is in the lower position, and cover pan with foil.
Pour
1
/2 cup water into pot and add rack to the
pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
10 minutes. Select START/STOP to begin.
4 In a separate bowl, combine all topping
ingredients until incorporated.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Remove foil and evenly spread topping over the
fruit. Close crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to 12 minutes.
Select START/STOP to begin. Cook until top is
browned and fruit is bubbling.
7 When cooking is complete, remove rack with
pan from pot and serve.
INGREDIENTS
1 package (16 ounces ) frozen peaches
1 cup frozen cherries
2 tablespoons cornstarch
1 cup water, divided
1 teaspoon fresh lemon juice
3 tablespoons sugar
TOPPING
1
/2 cup flour
1
/2 cup rolled oats
2
/3 cup brown sugar
2 tablespoons granulated sugar
1
/3 cup butter, cut in pieces
1 teaspoon ground cinnamon
TIP To mix it up, use your favorite frozen fruit in place
of the frozen peaches or cherries.