peach blueberry rosemary cobbler

I can’t get over how much I love peaches. 


And the best thing is…my mom knows this. So every time she goes to the grocery, she comes back with a haul of fresh peaches. What did I ever do to deserve this kind of love? I don’t know. 


So here, my good friends, is yet another peachy recipe brought to you by Ali and Her Peaches. It’s a wonderful southern classic: peach cobbler, with two twists. I’ll explain the twists in a minute.



It’s simple.

Just toss some blueberries with some coconut sugar. Then make the crumble and add the peaches. Sprinkle the crumble over the blueberries and bake it up!


It’s healthy.

Low in sugar. High in protein (because of the almond flour). Full of healthy benefits from the fruit. It’s still dessert, but it’s a healthy dessert!


It’s delicious.

And now to explain my reasoning behind the two twists: I just had to add blueberries, because along with peaches I am having a blueberry obsession. Those little dudes scream sweet summer yumminess! And adding rosemary just seemed like the right thing to do…ya know, to mix things up! But for real, I didn’t just add rosemary for toots and giggles—it really does lift the taste to a whole different level of sophisticated deliciousness. If you’re feeling unsure about adding herbs to your cobbler, leave it out. But I dare you to try it!

Blueberry Rosemary Peach Cobbler

  • 1/2 cup almond flour
  • 2 cups brown rice flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 2 tsp minced fresh rosemary
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted + 1 T for greasing
  • 2 fresh peaches
  • 4 cups fresh or frozen blueberries
  • 3/4 cup coconut sugar

Preheat oven to 350 degrees.

In a bowl, combine almond flour, brown rice flour, salt, baking soda, and minced fresh rosemary. Stir in eggs, maple syrup, and melted coconut oil. Slice peaches and stir into crumbly mixture. In a smaller bowl, combine blueberries and coconut sugar. 

Grease a large cast iron frypan with a tablespoon of coconut oil. Evenly spread half of the crumble mixture into the bottom of the frypan. Next, add in the blueberries and coconut sugar, and then sprinkle on the last half of the crumble mixture. Bake at 350 degrees for 30 minutes until top is golden. 


Ali <3