Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to a 7-inch baking dish or cake pan – one that will fit into your air fryer.

In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.

Pre-heat the air-fryer to 380°F.

Dollop the batter over the top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough. Wrap the cake pan with aluminum foil, leaving a dome on the top so that the foil doesn’t touch the dollops of batter and lower it into the air fryer basket.

Air-fry at 380ºF for 65 minutes. Remove the aluminum foil and air-fry at 330ºF for another 15 minutes or until the dough on top is nicely browned and the fruit is bubbling.

Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.