Peach Cobbler
30 July 2011
We went over to David & Ceri's again for dinner last night. Ceri admitted that she used my blog as a reference for what to feed us. What she fed us, by the way, was delicious.
She made Sweet Corn Arepas. She said it was inspired by French Meadow Bakery. Sunny and I have mostly eaten there for breakfast, so we hadn't tried this before. Delicious though. She also made a balsamic reduction to drizzle over it. And a lot of what we ate came from their garden. Tomatoes, cucumber, carrots, beets. There was a lot of good food.
Here's what I made: Peach Cobbler. I had found a pretty basic recipe online, to which I'd planned to add raspberries and substitute Earth Balance for butter. After riding our bikes to pick up the ingredients, we were hot and decided against turning the oven on, so I found a different recipe. A Raw Peach Cobbler.
I got the recipe from The Sunny Raw Kitchen, which is where I got the picture, because I forgot to take one of my own. And, I altered a little, so check out the original recipe here, if you'd like. Here's what I did:
5 Big Peaches (peeled)
3 Dashes of Cinnamon
3 T Coconut Oil
2 Squirts of Agave
1 Dash of Salt
I threw all this in the Vitamix and blended it a little too long. I'd prefer it to still have some chunkiness to it.
I actually have a measuring spoon for a dash. So I literally measured out three dashes of cinnamon (as the recipe called for) and one dash of salt.
I reduced the agave (by a lot) because we were already planning on drinking sweet wine with the dish and it's been my experience that raw desserts can be way too sweet.
Now I threw this soup into a 9x12 pan, then:
4 Big Peaches (peeled & cut into bite-sized pieces)
1/2 Pint of Raspberries
I threw this in next, with the raspberries on top so you could see the color. And then:
2 c Pecans
1 c Dates
3 T Coconut Oil
2 Dashes Cinnamon
1 t Vanilla
I used a combination of the Vitamix and a knife on a cutting board to create a crumbly topping. Too much Vitamix would have created a paste; all knife and cutting board would have been a lot of work.
Then I mixed it together in a bowl and sprinkled it on top.
My deviation here is that I added an extra cup of pecans (it had called for one) and I don't regret adding more.
And now for the real deviation. The recipe says to dehydrate for two to three hours. I don't have a dehydrator, so I did end up using the oven, but on the lowest temp possible (170) and when it beeped to tell me it was up to 170, I turned it off. On and off like that about five times over the course of an hour and a half.
It was good. Delicious, if I do say so myself. But here's what I would definitely do differently next time:
Either don't blend that original concoction as long, or use fewer peaches in the blender and more cut into pieces and added to the pan. Savvy? It was just too liquidy, and that proved for a difficult bike ride over to David & Ceri's. It's only a mile away, but I had to ride with one hand while I held the pan in a bag out to my side trying to keep it perfectly level.
