Air-Fryer Pecan Strawberry Rhubarb Cobbler

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,

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
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons Marsala wine

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Directions

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.

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.

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.

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.

Air-Fryer Pecan Strawberry Rhubarb Cobbler

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Air-Fryer Pecan Strawberry Rhubarb Cobbler

Ingredients

Directions

Nutrition Facts

Prosciutto Pesto Pizza

Gluten-Free Peanut Butter Blondies

Gluten-Free Peanut Butter Blondies

Search

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