DESSERT - 4 HOURS
This farmhouse-style Blueberry Peach Cobbler topped with almond crumble is an amazing Wonderbag success! Substitute other berries or summer fruits to your preference. Skip the last step if you don’t have a broiler, it is still delicious!
INGREDIENTS
Cobbler:
3-4 fresh peaches
3 cups blueberries
½ cup sugar
4 Tbsp cornstarch
4 Tbsp honey
1 tsp cinnamon
1 tsp lemon juice
Zest of one half lemon
1 cup apple juice
Almond crumb topping:
2 cups almond flour
4 Tbsp butter, chilled
and diced
1 tsp vanilla
½ tsp cinnamon
1 Tbsp honey
To serve:
2 Tbsp powdered sugar
1 handful sliced almonds
Cobbler: Rinse blueberries and place them in a bowl. Sprinkle with ¼ cup of the sugar. Blanch peaches for 3-4 minutes to loosen skins. Extract peaches from the water and remove skins. Slice peaches into ½inch thick slices sprinkle with remaining ¼ cup sugar. Place cornstarch and honey in a 4-quart shallow pot. Slowly whisk the mixture to make a thick paste. Add one cup of apple juice. Cook over medium heat, stirring constantly until the mixture is thick and clear. Stir in blueberries, cook for 3 minutes. Fold in sliced peaches, lemon juice, lemon zest, plus additional cinnamon to taste. Continue cooking over medium heat until the mixture is bubbling lightly. Reduce heat to medium-low and continue to cook slowly for 10 minutes. Top with almond crumb topping (recipe follows) and place immediately in Wonderbag for 3-4 hours. Remove and place under broiler for 10-30 seconds to brown lightly. Serve warm with whipped cream, the whole cream poured over, or vanilla ice cream on the side.
Topping: Combine almond flour, butter, vanilla, cinnamon, and honey using forks to create a light fluffy mixture. Sprinkle lightly over the surface of the peach mixture. Sprinkle almond slices and powdered sugar overtopping for garnish.
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