{"id":9754,"date":"2018-07-16T09:15:32","date_gmt":"2018-07-16T16:15:32","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=9754"},"modified":"2018-07-31T14:59:16","modified_gmt":"2018-07-31T21:59:16","slug":"peach-cobbler","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/peach-cobbler\/","title":{"rendered":"Raw Peaches & Cream Cobbler"},"content":{"rendered":"

The two best things about a peach cobbler are 1) the way the peaches cook down into a kind of syrup and 2) the flaky crust that the peaches soak into. It might seem a bit bizarre, then, that we’re making a raw<\/em> cobbler here where neither of those things can be accomplished. But don’t worry \u2013 what we’re doing instead is even better!<\/p>\n

In order to give our raw cobbler that syrupy feel, we’ll blend a peach with some dates and then toss it with the rest of the fresh peaches… the crust will be a raw date\/nut mixture… and there’s a vanilla chia pudding which acts as a creamy component and takes this dessert to another level.<\/p>\n

Right about now I’m starting to regret leaving my community garden where members can take freely from the fruit trees. I remember shooting this photo last year, amazed that each of the 10 peach trees had hundreds and hundreds of fruit:<\/p>\n

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Nevertheless, Trader Joe’s has plenty of peaches and I don’t have to spend 4,000 hours a year pulling weeds in order to get them for “free”…<\/p>\n

As you might notice, what I’m using here are actually nectarines. But Wikipedia tells me they are almost genetically identical, the only real difference is that nectarines lack the fuzzy skin of peaches. And since we’re peeling them, it really doesn’t matter.<\/p>\n

Anyways, this recipe is perhaps the best use of peach season that I can imagine. That one amazing bite with a little date\/nut crust… creamy vanilla chia pudding… peaches tossed in a sweet syrup… and a crunchy walnut topping is pretty ridiculous. <\/p>\n

It’s almost hard to believe this recipe is literally nothing but raw fruits, nuts, seeds, and spices.<\/p>\n

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Makes: 3-4 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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