Local peaches are at their peak here in the PNW (Peachific Northwest), and I have been consuming two or three a day (sometimes in sandwich form). These peaches don’t need any adornment, or sugar, or cream, and any dessert they happened to be baked into is the elevated by their perfectly ripe, juicy sweetness.
My favorite baked peach dessert is cobbler, because I don’t like messing around pie crust, especially in the dead of summer. I also don’t like turning on my oven, or sharing, which makes this personal air fried peach cobbler perfect for my purposes.
This recipe call for a single peach, a few pantry staples, and some Bisquick mix, which I always have around because I’m extremely lazy when it comes to measuring and mixing dry powders.
Once you have your ingredients gathered, you’ll peel and dice the peach, then toss it with brown sugar and almond extract, and dot it with butter. This step can be done directly in the small bowl or large ramekin you plan to bake your cobbler in. Don’t worry about greasing; the butter dots take care of that.
Top-Rated Air Fryers:
Next, you’ll make the batter by combining Bisquick with more brown sugar, a little salt and cinnamon, and a few splashes of milk. (You can use an alt milk if you like; I used classic cow because it’s what I had.) Mix everything together and pour it over the peaches. Bake in an air fryer heated to 325℉ for about 15 minutes, until the top is a deep golden brown and the juices bubble around the edge. The crunchy, caramelized crust gives way to a moist, plush, cake-like interior that’s studded with juicy, almond-scented peaches. Let cool until you can touch the bowl without burning yourself, then serve with whipped cream, ice cream, or a dusting of powdered sugar.
Easy Air Fried Peach Cobbler for One
Table of Contents
Ingredients for the filling:
- 1 peach
- 1 tablespoon brown sugar
- 1/4 teaspoon almond extract (Technically optional, but I think it’s lovely.)
- 1 tablespoon butter, cut into small pieces
Ingredients for the topping:
- 3 tablespoons Bisquick baking mix
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons + 2 teaspoons milk (of any kind)
Using a sharp knife, make an “x” on the bottom of the peach, taking care not to go too deep into the flesh. Bring a small pot of water to a boil, then plunge the peach in the water for about 30 seconds, until the skin on the bottom starts to peel back. Transfer the peach to an ice bath for a minute, then peel the skin. (You can save the skins to make peach sugar.)
Dice the peach into 1/2-inch pieces and set them in a small heat-safe bowl or large ramekin. Toss the peaches with 1 tablespoon of brown sugar and 1/4 teaspoon almond extract, then dot with the small pieces of butter.
Mix all of the batter ingredients together and pour over the peaches. Cook in an air fryer heated to 325℉ for 15 minutes or so, until the top is a dark golden brown and the juices bubble around the edges. Let cool for 10 minutes before serving with your finest vanilla ice cream.