These crumble-style individual peach cobblers crisp up perfectly in the air fryer and are the ideal size for a scoop of ice cream. Cooking the cobblers in two stages allows the filling to thicken without overcooking the topping. If you like a stickier peach filling, cook it an additional two minutes before adding the crumble.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- 2 1/2 cups sliced peeled fresh or thawed frozen peaches (about 1 pound)
- 1/4 cup packed dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch ground ginger
- Pinch ground nutmeg
- Juice of 1/2 lemon
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons dark brown sugar
- 2/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
- Vanilla ice cream, for serving
Instructions
- For the filling: Spray four 8-ounce ramekins with cooking spray.
- Toss together the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger, nutmeg and lemon juice in a medium bowl. Divide the mixture among the ramekins and cook in a 6-quart air fryer at 350 degrees F until bubbling and beginning to thicken, about 13 minutes (see Cook’s Note). Let cool slightly.
- For the crumble: Cream the butter and brown sugar together in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stir in the flour, cinnamon and salt by hand, creating clumps of dough. Using your hands, crumble the dough over the top of the filling in each of the ramekins. Cook in the air fryer at 350 degrees F until golden brown, about 10 minutes.
- Let cool slightly before serving with ice cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 597 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 4 g |
| Cholesterol | 38 mg |
| Sodium | 185 mg |
Reviews
This was absolutely delicious! We enjoyed it warm with vanilla ice cream and room temp the next day. By then the sugars had caramelized and set up. I did leave the skins on my peaches cause it was easier. I also stirred both the peaches and the crumble half-way through their cook times to prevent burning/drying out on top. Will definitely make again!