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Air-Fryer Pecan Strawberry Rhubarb Cobbler

Total Time

Prep: 20 min. + standing Cook: 25 min.

Makes

2 servings

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Both the pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
Air-Fryer Pecan Strawberry Rhubarb Cobbler Recipe photo by Taste of Home

Ingredients

  • 1 cup sliced fresh or frozen rhubarb
  • 1 cup sliced fresh strawberries
  • 1/4 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 teaspoon lemon juice
  • Dash salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 3 tablespoons sugar
  • 1/8 teaspoon baking powder
  • Dash salt
  • 2 tablespoons cold butter
  • 1 large egg, room temperature
  • SAUCE:
  • 1/2 cup vanilla ice cream
  • 2-1/4 teaspoons Marsala wine

Directions

  1. Preheat air fryer to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes.
  2. In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly.
  3. Place ramekins on tray in air-fryer basket. Cook until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes.
  4. In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

Nutrition Facts

1 cobbler: 615 calories, 28g fat (11g saturated fat), 138mg cholesterol, 335mg sodium, 85g carbohydrate (57g sugars, 5g fiber), 9g protein.

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