NO COOK-Peach Cobbler with Yummy Crumb Topping
Crust:
2 cups almonds, soaked overnight
1 cup dates, pitted
Filling:
6 peaches (amount will vary), peeled and sliced
1 peach, blended
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon vanilla
Crumb Topping (see recipe)
Crumb Topping:
1 cup Brazil nuts, soaked overnight
1/2 Tablespoon raw coconut oil
pinch of Celtic sea salt
1 tablespoon honey
Directions:
~ To make the Crumb Topping: Drain and rinse nuts (always drain and rinse
soaked nuts). Mix all ingredients together and run them through a Champion
Juicer, using the blank screen. Add just a few nuts at the time to keep
it from heating up. The mixture should come through is a crumble fluffy
texture.
~ To make the Crust: Place 2 cups of soaked almonds in a food processor and
grind to medium fine texture. (Some texture is good, but not large chunks.)
Add pitted dates and grind the mixture until the mixture begins to pull
away from the sides if the container. It should stick together. Line the bottom
and sides of a Pyrex 10 x 6 ≤ glass dish with the nut and date mixture. Gently
press to make a crust.
~ To make the Filling: Peel and slice the ripe peaches and put them into a
medium bowl. To make the sauce for the filling, place 1 peach in a blender or
Vitamix. If using a Vitamix leave the skin on, otherwise peel the peach.
Add the honey, (amount may vary depending on the sweetness of the peach,
so taste test), vanilla and cinnamon. Blend until very smooth. Pour the
sauce over the peaches and stir well. Peaches should be well coated, but
mixture should not be soupy.
~ Pour filling and sauce into crust.
~ Cover the top with crumb topping (see recipe). Best if served within a few
hours of assembling, but holds very well for several hours.
Enjoy!
Comments
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