I love how fast and fuss-free this peach cobbler is. Using the air fryer means I don’t have to heat up the whole kitchen, and the topping still comes out beautifully golden and crisp. The portion size is ideal when I want something sweet without baking a full pan. Plus, I can make it with fresh, frozen, or even canned peaches, depending on what I have on hand. It’s cozy, customizable, and always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2/3 cup (85 g) all-purpose flour (or gluten-free 1:1 blend)
1 tsp baking powder
1/4 tsp salt
1/4 cup (50 g) light brown sugar, packed
1/4 cup (55 g) unsalted butter, chilled and cubed
1/4 cup (60 ml) heavy cream
1 tsp granulated sugar, for sprinkling
To serve:
Vanilla ice cream or yogurt
Directions
I start by tossing the sliced peaches in a bowl with vanilla extract, brown sugar, cinnamon, and flour until they’re well coated.
In another bowl, I whisk the flour, baking powder, salt, and brown sugar. Then I cut in the chilled butter until the mixture looks like coarse crumbs. I stir in the heavy cream until the dough is thick and scoopable — like cookie dough.
I grease a heatproof dish (about 10×6 inches / 25×16 cm) and spread the peaches evenly on the bottom. I drop spoonfuls of the topping over the peaches and spread gently with my fingers, leaving a few gaps. I sprinkle granulated sugar on top.
If needed, I preheat my air fryer to 170°C (340°F). I place the dish in the basket and cook for 15–18 minutes until the topping is golden and the peaches are bubbling. I always check it around the 12-minute mark to prevent over-browning.
Once done, I let it cool for 5 minutes so the juices can settle, then I serve it warm with vanilla ice cream or yogurt.
Servings and Timing
Servings: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 448 kcal per serving
Variations
I sometimes swap the peaches for nectarines or a mix of stone fruits like plums and apricots. If I want a richer flavor, I add a pinch of nutmeg to the filling or mix oats into the topping for extra texture. For a dairy-free version, I use plant-based butter and coconut cream.
Storage/Reheating
If I have leftovers, I cover the dish and store it in the fridge for up to 2 days. To reheat, I pop it back in the air fryer or oven at 160°C (320°F) for 5–8 minutes until warm. It’s still delicious the next day, especially with a scoop of ice cream.
FAQs
Can I use canned or frozen peaches?
Yes, I can! I just make sure to thaw frozen peaches and pat them dry. For canned peaches, I drain them well before tossing with the filling ingredients.
What if my peaches are extra juicy?
If the peaches are really juicy, I add an extra teaspoon of flour to the filling. That helps keep the cobbler from turning runny.
Can I double this recipe?
I can double it easily, but I use a larger heatproof dish and adjust the cooking time. I check for doneness around the 18-minute mark and add more time if needed.
What type of dish should I use in the air fryer?
I use a heatproof baking dish that fits inside my air fryer basket — ceramic or metal both work. Just make sure it’s not too tall or wide for the fryer.
Can I make this ahead?
I prefer making it fresh, but I’ve prepped the filling and topping separately ahead of time and stored them in the fridge. When ready, I assemble and cook it fresh for the best texture.
Conclusion
This Small Batch Air Fryer Peach Cobbler is a sweet and simple treat that’s perfect when I want something quick and comforting. The juicy peaches, cinnamon warmth, and golden biscuit topping make every bite a delight. It’s easy to customize and even easier to love — a must-make dessert in my air fryer lineup.
2/3 cup (85 g) all-purpose flour (or gluten-free 1:1 blend)
1 tsp baking powder
1/4 tsp salt
1/4 cup (50 g) light brown sugar, packed
1/4 cup (55 g) unsalted butter, chilled and cubed
1/4 cup (60 ml) heavy cream
1 tsp granulated sugar, for sprinkling
To serve:
Vanilla ice cream or yogurt (optional)
Instructions
Prep the peaches: In a bowl, toss sliced peaches with vanilla, brown sugar, cinnamon, and flour until evenly coated.
Make the topping: In another bowl, whisk flour, baking powder, salt, and brown sugar. Cut in chilled butter until the mixture forms coarse crumbs. Stir in heavy cream to form a thick, scoopable dough.
Assemble: Grease a heatproof dish (around 10×6 inches / 25×16 cm). Spread the peaches on the bottom. Drop spoonfuls of topping over the peaches, spreading gently with your fingers and leaving some gaps. Sprinkle granulated sugar on top.
Air fry: Preheat air fryer to 170°C (340°F), if required. Place the dish in the basket and cook for 15–18 minutes until the topping is golden brown and the filling is bubbling. Check around 12 minutes to prevent over-browning.
Rest and serve: Let the cobbler cool for 5 minutes so the juices can set. Serve warm with ice cream or yogurt.
Notes
Add an extra teaspoon of flour if using very juicy peaches.
Check early as air fryers vary in power.
Canned or frozen peaches can be used—just thaw and pat dry first.
Nutrition information is estimated and not a substitute for professional advice.
