Air Fryer Recipe
Peach cobbler
A delicious and easy-to-make peach cobbler recipe, perfect for air frying.
Ingredients
- 4 large ripe peaches, peeled, pitted, and sliced
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Method
- Preheat air fryer to 180°C (350°F).
- Combine sliced peaches with 1/2 cup sugar, lemon juice, and vanilla extract in a large bowl. Stir gently and set aside.
- In another bowl, sift together flour, baking powder, and salt. Add remaining 1/2 cup sugar, melted butter, and milk. Mix until smooth.
- Grease an air fryer-safe baking dish. Pour batter into the dish and spread evenly.
- Spoon peach mixture over the batter, distributing juices evenly. Sprinkle with cinnamon and nutmeg.
- Place dish in air fryer basket and cook for 25–30 minutes until golden brown and bubbling.
- Remove from air fryer and let cool before serving.
Why this works in an air fryer
Air-fryer convection sets and dries the exposed batter quickly while the peach juices boil up through it, creating cobbler pockets rather than a flat cake. Melted butter coats the flour, limiting gluten development for a softer crumb, and the lemon sharpens the syrup so the fruit does not taste dull.
Equipment notes
Assumes a 5–6 litre basket with a shallow 18cm air-fryer-safe dish and at least 1cm airflow gap around it. In a single-drawer fryer, centre the dish and rotate once; in dual-zone models the narrower drawer may need a smaller, deeper dish, so add 5–8 minutes and check the centre, not just the browned edges.
Common pitfalls
- Top dark but the middle is still loose when prodded? The dish is too deep or too close to the element; cover loosely with foil, drop to 170°C and cook 5–8 minutes more.
- Thin syrup flooding the edges by minute 15? The peaches are very juicy or overripe; next time drain off a few spoonfuls of liquid or toss the fruit with 1 teaspoon cornflour before spooning it over the batter.
- Rubbery or tunnelled batter? It has been overmixed after the milk went in; stop as soon as no dry flour remains, as air-fryer heat sets overworked gluten quickly.
- Pale, doughy base with a golden top? A thick ceramic dish is insulating the batter; use a shallow metal, enamel or thin glass dish, or extend cooking in 3-minute bursts until the centre springs back.
Variations & substitutions
- Use drained tinned peach slices for a softer, sweeter cobbler; because they release less fresh juice, start checking 3–4 minutes earlier.
- Use frozen peaches only after thawing and draining; they are wetter and colder, so expect a looser filling and add a few minutes if the dish goes in chilled.
- Replace half the granulated sugar with light brown sugar for a deeper caramel flavour; the top browns faster, so watch closely for the last 5 minutes.
- Add a handful of raspberries or blueberries with the peaches; their extra acidity and juice make the filling bubble more, so leave good headroom in the dish.
Storage & reheating
Keep covered in the fridge for up to 3 days, then reheat portions in an air fryer at 160°C for 5–7 minutes until hot and the top has re-crisped.
Nutrition
Calories: 250
