Air Fryer Peach and Berry Cobbler

Ingredients

• 7-8 slices / 95.25 g Sliced peaches in heavy syrup
• 2 Tbsp / 44 g Reserved peach syrup
• 18-20 large / 25.84 g Blueberries, for the cobbler
• 1 Tbsp / 13.75 g Brown sugar, for the fruit
• 1/2 tsp / 1.3 g Ground cinnamon, for the fruit
• 1/4 tsp / 0.55 g Ground nutmeg
• 1 tsp / 4.2 g Vanilla extract
• 1 tsp / 2.67 g Cornstarch, for the cobbler
• 1/2 cup / 64 g Biscuit mix
• 2 Tbsp / 30 g Milk, for the topping
• 1 Tbsp / 14.2 g Butter, melted, for the dough
• 1 Tbsp / 12.5 g Granulated sugar, for the dough
• 1 Tbsp / 14.2 g Butter, for the top
• 1 tsp / 2.6 g Ground cinnamon, for the top
• 1 tsp / 4.2 g Granulated sugar, for the top
• not weighed Butter, for the pan
• not weighed Vanilla ice cream or whipped cream

Method

1. Heat the air fryer to 350°F (175°C) with the baking pan inside for 3 to 5 minutes. Grease the pan lightly with butter after it is hot. That butter is not weighed, so it is not in the count.
2. Stir together 7 to 8 slices of canned peaches in heavy syrup, partially drained, 2 tablespoons of the reserved syrup, 18 to 20 large blueberries, 1 tablespoon of packed brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1 teaspoon of vanilla, and 1 teaspoon of cornstarch. The post writes 7 to 8 slices. This card uses the midpoint, 7.5 slices. A drained heavy-syrup slice is 12.7 g, so 7.5 are 95.25 g. A tablespoon of the syrup stand-in is 22 g, so 2 are 44 g. The midpoint of 18 to 20 berries is 19. Fifty raw blueberries are 68 g, so 19 are 25.84 g. Packed brown sugar is 13.75 g. The fruit cinnamon is 1.3 g, the nutmeg is 0.55 g, the vanilla is 4.2 g, and the cornstarch is 2.67 g. Spread that fruit in the greased pan.
3. Stir 1/2 cup of biscuit mix with 2 tablespoons of milk, 1 tablespoon of melted butter, and 1 tablespoon of granulated sugar until a soft dough forms. The post names a biscuit-mix brand. This card does not. A cup of dry biscuit mix poured from the box is 128 g, so 1/2 cup is 64 g. The milk is 30 g. The melted butter is 14.2 g. The post does not say salted, so this card uses unsalted butter. The dough sugar is 12.5 g.
4. Drop spoonfuls of the dough over the fruit. Leave them as dollops, or spread them a little.
5. Air fry at 350°F (175°C) for 15 to 20 minutes. Check around 12 minutes. If the top is browning before the dough is cooked through, tent it with foil. Pinch the foil to the pan so it stays put. The dough should be cooked through, not wet in the center.
6. In the last 2 minutes, brush the top with 1 tablespoon of melted butter and sprinkle 1 teaspoon of ground cinnamon and 1 teaspoon of granulated sugar. That butter is 14.2 g, the cinnamon is 2.6 g, and the sugar is 4.2 g.
7. Cool 5 minutes. The filling thickens as it cools. The post says to serve it warm with vanilla ice cream or whipped cream. Those are not weighed, so they are not in the count. The post does not give a yield. Half a cup of biscuit mix and 7 to 8 peach slices is a small pan. This card cuts 2 bowls. Leftovers keep covered in the fridge for a few days. Reheat until the cobbler is hot in the center.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 2 bowls. The post does not give a yield. Half a cup of biscuit mix and 7 to 8 peach slices is a small pan, so this card cuts 2. The peaches, the reserved syrup, the blueberries, the brown sugar, the cinnamon, the nutmeg, the vanilla, the cornstarch, the biscuit mix, the milk, both measured butters, and both measured sugars are in the count. The pan butter, the ice cream, and the whipped cream are not weighed, so they are not in the count. The peaches are the midpoint of 7 to 8 drained heavy-syrup slices, 7.5 slices, 95.25 g. A slice is 12.7 g. The syrup is 2 tablespoons, 44 g. SR Legacy has no canned-peach syrup, so light corn syrup is the stand-in, and those sugars are counted as added. The blueberries are the midpoint of 18 to 20, 19 berries, 25.84 g. Fifty raw berries are 68 g. The brown sugar is 1 packed tablespoon, 13.75 g. The fruit cinnamon is 1/2 teaspoon, 1.3 g. The nutmeg is 1/4 teaspoon, 0.55 g. The vanilla is 1 teaspoon, 4.2 g. The cornstarch is 1 teaspoon, 2.67 g. The biscuit mix is 1/2 cup poured from the box, 64 g. The post names a brand. This card does not. The milk is 2 tablespoons, 30 g, and the row is whole milk. The dough butter and the top butter are 1 tablespoon each, 14.2 g, and the row is unsalted butter because the post does not say salted. The dough sugar is 1 tablespoon, 12.5 g. The top cinnamon is 1 teaspoon, 2.6 g. The top sugar is 1 teaspoon, 4.2 g. Added sugars are omitted. A meaningful share of the sugar is in the peaches and the biscuit mix, and USDA does not split those into added and naturally occurring. One bowl is 45 g sugars. The biscuit mix is the salty part. One bowl is 435 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the milk and the butter. The biscuit mix can list milk too. Use a mix, a milk, and a butter whose packages do not list milk. The peaches, the berries, and the sugar stay. Ice cream and whipped cream are not weighed. Leave them off, or use a scoop whose package does not list milk. This is a kitchen note, not a dairy-free certification.

  • United States: A biscuit mix, a milk, and a butter whose packages do not list milk. Leave the ice cream off, or use a scoop whose package does not list milk.
  • United Kingdom: A biscuit mix, a milk, and a butter with no milk. Leave the ice cream off.

• Gluten-free style

  The wheat in the count is the biscuit mix. Use a biscuit mix whose package does not list wheat. The milk and the butter stay, so this pan is not dairy-free. The peaches and the berries stay. This is a kitchen note, not a gluten-free certification.

  • United States: A biscuit mix whose package does not list wheat. The milk and the butter stay, so this pan is not dairy-free.
  • United Kingdom: A biscuit mix marked gluten free. The milk and the butter stay.