While my tastebuds have definitely adapted since converting to a paleo lifestyle, I still like treats and still love making them! Shortly after Justin and I met, my sweet tooth became very apparent, and I’ll never forget Justin telling me that he didn’t really like sweets. I probably told him we might not work out because of it. I’m sure I was mostly kidding, but seriously, some things are just fundamental (totally kidding). Regardless, I had a sneaky suspicion he’d come around.
And now, Justin is the one asking what’s for dessert or if I have any new recipes to try out. It’s pretty funny actually. He’s even gone so far as to suggest some ideas, like this one! He really wanted peach cobbler, and I hadn’t had peaches in I don’t even know how long. I typically stick to berries for fruit and an occasional banana, apple (honey crisp are my favorite) or watermelon when it is in season because I just really love them. Anyway, we have an abundance of blueberries right now and they are my favorite, so I figured peaches and blueberries would be a tasty pairing, and a good compromise. Well, no compromise necessary because this turned out to be quite wonderful! This peach berry cobbler is a no-bake version, and it was a hit at a recent family gathering. Catch this one while peaches are in season. Fresh fruit and veggies are always best when they’re local and in season.
If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
PEACH BERRY COBBLER
For the crust:
- 1-1/2 cups raw nuts, (I used 1 cup of almonds and 1/2 cup of walnuts. Pecans would be good.)
- 10-12 dates, - pitted
- 1 tbsp honey
- pinch of salt
For the peach berry layer:
- 4 peaches, - peeled and diced into chunks, ours were medium sized
- 1 cup fresh blueberries
For the crumble topping:
- 1/2 cup raw almonds
- 1/4 cup raw walnuts or pecans
- 1-2 tbsp coconut sugar or maple sugar, (granulated honey would be great too)
- 1 tsp cinnamon
- 2 tbsp grassfed butter or ghee, (or coconut oil for dairy free)
- pinch of salt
- For the crust: Line a small baking pan (7x11 or 9x9) with parchment paper.
- Add the nuts to your food processor and pulse until they are roughly chopped.
- Add the pitted dates and honey to your food processor, and pulse until the mixture is a little sticky.
- Remove from food processor and press down into your parchment lined baking pan.
- For the peach berry layer: Peel and dice the peaches so they are in small chunks.
- Place the peaches and blueberries in a small saucepan over medium heat.
- Heat them until the peaches and blueberries breakdown and become soft and saucy.
- Turn the heat off and let them sit while you make the crumble topping.
- For the crumble topping: Pulse the nuts in your food processor until they are roughly chopped.
- Remove the nuts from the food processor and place them in a small mixing bowl.
- Add the coconut sugar, cinnamon, butter and a pinch of salt.
- Mix with a fork so a crumble forms.
- To put it all together: Layer the peach berry mixture on top of the crust.
- Sprinkle the crumble topping on top.
- Cover and place in the fridge until you serve.
- Store in the fridge for about 5 days.