Blueberry, Peach and Anzac Cobbler (serves 8)
3-4 fresh peaches
750ml or 3 cups blueberries
125ml or ½ cup sugar
60ml or 4 Tbsp cornstarch
60ml or 4 Tbsp honey
5ml or 1 tsp cinnamon
5ml or 1 tsp lemon juice
Zest of one half lemon
250ml or 1 cup apple juice
Almond Anzac crumb topping:
500ml or 2 cups almond flour or
60ml 4 Tbsp butter, chilled and diced
250ml or 1 cup crushed Anzac biscuits (optional)
5ml or 1 tsp vanilla
2,5ml or ½ tsp cinnamon
1 Tbsp honey
2 Tbsp powdered sugar and 1 handful sliced almonds
Rinse blueberries and place in bowl. Sprinkle with 62,5ml or ¼ cup of the sugar.
Blanch peaches for 3-4 minutes to loosen skins. Extract peaches from water and remove skins.
Slice peaches into 1 1/2 cm or ½ inch thick slices, sprinkle with remaining 62,5ml or ¼ cup sugar.
Place cornstarch and honey in a 3 1/2lt or 4 quart shallow pot. Slowly whisk mixture to make a thick paste.
Add 250ml or 1 cup 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 mixture is bubbling lightly. Reduce heat to medium low and continue to cook slowly for 10 minutes.
Top with almond anzac crumb topping (recipe follows) and place immediately in Wonderbag on a cloth or mat for 3-4 hours.
Remove and place under the grill or broiler for 30 - 60 seconds to brown lightly.
Serve warm with whipped cream, whole cream poured over or vanilla ice cream on the side.
Combine almond flour, butter, vanilla, cinnamon and honey using forks to create a light fluffy mixture.
Stir in the crushed Anzac biscuits(optional)
Sprinkle lightly over the surface of the peach mixture.
Sprinkle almond slices and powdered sugar over topping for garnish.