Raw Blueberry Peach Cobbler

Raw Blueberry Peach Cobbler

Raw Blueberry Peach Cobbler
This is my raw version of a summer classic. It’s delicious served plain, with a dollop of Greek yogurt, or with a scoop of vanilla ice cream. My family likes it as a parfait layered with yogurt and a drizzle of honey making it a perfect breakfast or snack.
    Servings
    6people
    Cook Time
    15minutes
    Meal Plan
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    Servings
    6people
    Cook Time
    15minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 5 large peaches or 6 small peaches (skinned, optional)
    • 3tablespoons coconut oil, melted, divided
    • 1 1/2teaspoon vanilla extract, divided
    • 1/4 teaspoon sea salt, divided
    • 1tablespoon ground cinnamon
    • 1/4cup honey or maple syrup
    • 1 1/2cup fresh blueberries
    • 1cup raw pecans or raw almonds
    • 1cup pitted dates
    Instructions
    1. Peel, core, and slice 2 large peaches (or 3 small ones) and place in the bowl of a food processor. Add in 2 tablespoons melted coconut oil, ½ teaspoon vanilla extract, 1/8 teaspoon sea salt, the cinnamon and honey. Puree until all ingredients become a sauce. Pour the peach puree into an 8x8 glass casserole dish.
    2. Core and slice the remaining peaches (peeling optional) and add to the glass casserole. Add in the blueberries. Using your hands or a spoon, toss the peach slices and blueberries with the puree making sure it’s evenly coated. Set aside.
    3. Clean out your food processor and place the pecans, dates, 1 teaspoon vanilla extract, 1/8 teaspoon salt and 1 tablespoon melted coconut oil in the processor bowl. Pulse until the ingredients form a crumbly mixture.
    4. Sprinkle the crumble evenly over the blueberry and peach mixture so it is evenly coated (I find I have half the crumble topping left over; store in air tight container in refrigerator and use as topping for plain yogurt).
    5. Serve immediately or chill for at least an hour. Serve “as is” or with a dollop (or two!) of Greek plain whole yogurt or with a scoop (or two!) of vanilla ice cream.
    Recipe Notes

    *I sometimes have trouble finding pitted dates and will substitute dried figs in their place with equal success.

    This is a great basic raw recipe to change out or add in other fruit. Try adding raspberries or nectarines to the mix or change out the peach puree to strawberries.

    If you want a warm version and have a dehydrator, try putting the glass dish in the dehydrator at 105 degrees F for 2-3 hours.

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