Raw Summer Cobbler
{Original post published August 15, 2019}
A new favourite! I love the simplicity of this cobbler and the way it highlights my favourite thing about summer- THE FRUIT. I actually prefer this recipe to a baked cobbler, because it’s much more fresh and light, while still being rather decadent (thanks to the coconut whip). It’s no-bake, no-oven, no-fuss, and only takes 20 minutes to prep. It makes an awesome breakfast, too! And if you’re not up for prepping coconut whip, serving it with a little greek yogurt is also a great choice. You could easily adapt this recipe to the season by using different fruit as the filling. I’m imagining a winter version featuring pears and cardamom…
Hope you love it as much as I do!
Filling:
6-7 cups fresh seasonal fruit- berries, peaches, nectarines, pears, etc.
1 tbsp maple syrup or honey
Topping:
1 cup raw walnuts
1 cup raw almonds
1/4 cup uncooked rolled oats
2 Tablespoon maple syrup
1/4 tsp sea salt
1/4 tsp cinnamon
Coconut Whip:
1 14-oz can of full-fat coconut milk, chilled in the fridge for 24 hours
1-2 tbsp maple syrup or honey (optional)
Directions:
1. Wash and slice all fruit into bite sized pieces. For this recipe I used nectarines, peaches and blueberries. Add maple syrup or honey and mix thoroughly.
2. Prepare the topping in a food processor by pulsing all ingredients until just mixed. You want to leave this mixture very chunky, so be sure not to over process.
3. Make the coconut whip cream: I follow this method and leave out the sweetener.
4. Evenly spread the fruit mixture in a casserole dish (or individual ramekins/mason jars). Add the topping over top of the fruit, lightly pressing it down to make it smooth layer. Serve immediately with a dollop of coconut cream.
Note: This recipe does not keep well in the fridge once combined- the fresh fruit makes the topping somewhat soggy. To make ahead, prep the fruit mixture and the topping separately and combine just before serving.
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