top of page

Blueberry & Peach Cobbler


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!



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.


bottom of page