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

• 

  Total Time

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

  Makes

  2 servings

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

Text Ingredients

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.

source https://www.tasteofhome.com/recipes/air-fryer-pecan-strawberry-rhubarb-cobbler/

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