This delicious cobbler recipe is available in both my print book and ebook, Kristen Suzanne’s EASY Raw Vegan Desserts (but I’m also sharing it with you here). It’s a delightful recipe with a punch of flavors that keep playing in your mouth, well after you’ve swallowed a bite. *I’ve edited the recipe online to use raw honey vs agave because we don’t eat agave anymore.
I chose strawberries for this cobbler because it’s summer and they’re in season. And, buying organic food in season is just one of many ways to buy organic on a budget.
Strawberries have som nice health benefits:
- Help protect against a variety of cancers
- Rich in folate, fiber, vitamin C and potassium
- Heart-disease fighting phytonutrients
- Compounds may help strengthen short term memory (nice!)
You’ll also see that I’ve included prunes in the recipe. I like using prunes because they have a wonderful, soft texture and they’re not as sweet as most other dried fruits. And, they’re full of antioxidants.
Summer Strawberry Cobbler
Kristen Suzanne of Kristen’s Raw
Yield one 8×8 glass-baking dish
2 cups raw pecans or walnuts
3/4 cup dried coconut, shredded & unsweetened
1 teaspoon fresh organic orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2/3 cup currants
1/3 cup pitted prunes, chopped
The Strawberry Filling
25 oz fresh organic strawberries, destemmed (or use frozen and thaw them)
1/3 cup fresh orange juice
8 soft dates, pitted
2 tablespoons raw honey (or maple syrup if vegan)
Place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.
Take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir.
Pour half of the crumble in the bottom of the glass-baking dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. Covered, Summer Strawberry Cobbler will keep for up to three days in the refrigerator.