A few months ago a friend of mine shared a raw cobbler recipe with me. It originally called for mango, but they were out of season and too expensive. Or perhaps at the time I just couldn’t be bothered to peel and dice them or something. So, I used strawberries because they were on hand, and since my kids love them, I thought it would be a treat the whole family could enjoy.
Well, it wasn’t. Once strawberries are washed and sliced, they just don’t stay fresh for very long. Since this is a raw recipe, those berries were looking pretty pathetic after only a few hours in the refrigerator, and while it tasted fine, it wasn’t all that great or pretty to look at.
More recently, I found some mangoes on sale, so I bought them and followed the recipe to the letter (almost). I’ve come to the conclusion that while I love the flavor of mangoes, I hate the texture of their stringy, slippery, pulp. Plus they’re a pain to prep, and I didn’t particularly like them in this recipe.
Last weekend, I scored some awesome peaches at the Farmers Market. BINGO! I may have to get some more peaches this weekend and make this recipe again because what I made yesterday will be gone by in the morning.
So, here is the recipe for Fresh Mango Cobbler, only made with peaches instead because that’s the way I like it. I’m really sorry I don’t have good pictures for this one. The photo below really does not do it justice.
Fresh Peach Cobbler (Raw)
3 cups dry pecans
1 TBSP alcohol-free vanilla extract
3/4 tsp. sea salt
3/4 cup pitted dates
3/4 cup pitted dates
3 TBSP coconut oil
1/2 TBSP alcohol-free vanilla extract
2/3 cup water, as needed
6 cups fresh peach slices (the actual number of peaches needed will vary depending on variety and size)
juice of one lemon (freshly squeezed, of course)
Peel, pit, and slice peaches. Place them in a large bowl and add the lemon juice. Refrigerate while making the crust and syrup.
Process pecans and salt into a powder in food processor. Add vanilla extract and 3/4 cup dates and continue processing until mixed well. Spread half of this crust mixture into the bottom of a pie dish and set aside, reserving the other half in a small bowl for topping.
Process the other 3/4 cup dates with oil, vanilla, and water as needed to make a thick syrup. Pour onto peaches and gently stir to combine. Spoon filling into pie dish and top with the rest of the crust mixture.
Cover and keep refrigerated.