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PEACH BERRY COBBLER
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Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Author:
Justin + Erica Winn
Print Recipe
Ingredients
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
Instructions
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.