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Raw Georgia Peach Cobbler

By Guest Chef, Jenné Claiborne

This recipe is from Jenné Claiborne who visited us as a guest chef to teach a class on southern vegan cooking. 

No baking required here! This simple, raw recipe relies on the best peaches you can find and the wholesome goodness of dates and pecans for the crumble crust. Feel free to substitute mango, berries, apples, or pears for the peaches. Or even mix multiple fruits! It's healthy enough to have for breakfast, too!

Raw Georgia Peach Cobbler

YIELDS
4 servings

INGREDIENTS

 4 ripe peaches, sliced 1/4 inch thick

 2 tsp maple syrup (optional, if your peaches aren't as sweet as you'd like)

 1 vanilla bean

 2 tbsp freshly squeezed orange juice

 1 ½ cups raw pecans

 ½ cup Medjool dates, pitted and chopped

 Dash of cinnamon

 Pinch of sea salt

 Vegan vanilla ice cream, optional

DIRECTIONS

1

In a large bowl stir together the maple syrup and orange juice. Scrape half the seeds from the vanilla bean into the bowl. Add the sliced peaches and toss well to coat.

In a food processor, pulse pecans, dates, the seeds from the other half of the vanilla bean, cinnamon, and salt until a hearty, nut crumble is left. Add this crumble to the sliced peaches, toss lightly, then spoon into a pie dish to serve. Top with vegan vanilla ice cream for an extra treat!

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CategoryAdd Love + Stir, Desserts/Treats, Gluten Free, Peanut Free, Soy Free, SummerCuisineSouthernTags#guestchef, #jennéclaiborne

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