Raw Peach and Blueberry Cobbler

Picture 16 Peach & Blueberry Cobbler                            Photograph taken by Kim Jeffries. Food Stylist, Sasha Seymour.

This basic fruit cobbler recipe fares well against any cooked counterpart and it can be made with limitless fruit combinations. The filling calls for a tablespoon of honey and although I have not prepared the filling using any other sweetener, I see no reason that it can’t be made with either date or maple syrup instead. If you are using raw honey and it is solid, let the honey sit in a small dish with the lemon juice and vanilla for a couple of minutes until it liquidizes.


  • 150 grams (1 cup) pecans
  • 150 grams (1 cup) cashews, macadamias or Brazil nuts
  • 4 medjool dates
  • 1 tbsp unsweetened applesauce
  • ½ tsp vanilla
  • Pinch Celtic salt


  • 30 ml maple syrup
  • 15 ml fresh lemon juice
  • 8 medjool dates, pitted
  • ½ tsp vanilla
  • ½ tsp fresh gingerroot, grated (optional)
  • ¼ tsp ground cinnamon
  • ¼ tsp Celtic salt
  • 5-6 fresh, ripe peaches or nectarines
  • 125 grams fresh, firm blueberries


Process the topping ingredients with the ‘S’ blade in a food processor until nuts are chopped finely. Set aside.


Add the first 7 filling ingredients to a blender and process until smooth. Pour into large bowl.


Skin peaches (optional) and remove pits. Cut into very thin slices and add to the bowl along with the blueberries. Toss gently but thoroughly to coat the fruit. Spoon the mixture into a serving dish and sprinkle the cobbler mixture over the top. This can be served at room temperature or placed in a dehydrator for an hour at 115 ºF for an hour, to warm up.

Serves 6-8


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