Raw Peach Cobbler “Explosion”
Patty’s Peach Cobbler “Explosion”
(Note: I think this recipe tastes very much like the peach cobbler my mother baked in our childhood home. My brothers, who gobbled it up, always referred to it as “Peach Explosion,” hence the name. 
~ xoxo, Patty)
~ xoxo, Patty)Tools: High Speed Blender, Dehydrator, Spatula, Mixing Bowl, Rectangular Glass Cake Pan, Knives, Cutting Board.
Crust Ingredients:
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1 cup almond pulp flour ( ground up dehydrated almond pulp left over from almond milk)
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2 cups leftover organic oatmeal (we rinse it multiple times to get the glueten and allergens off)
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1 cup melted coconut oil (melt it at 110 degrees in the dehydrator)
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Teaspoon nutmeg
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Teaspoon cinnamen
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8 soaked and pitted organic dates
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1/2 Teaspoon Himilayan sea salt
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About 1/2 cup of purified water
Crust Directions: Mix ingredients in your high speed blender until smoothe and creamy, spoon onto peach filling. Dehydrate at 110 degrees for 10 hours. I found the handles of my glass rectangular baking pan fit snuggly into the side grooves of an Excalibur dehydrator.
Peach Filling Ingredients:
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12 Organic Peaches washed and sliced
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8 soaked and pitted organic dates
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1/2 teaspoon Himilayan sea salt
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1 Tablespoon cinnamen
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2 - 2 1/2 cups of water from soaked dates
Peach Filling Directions: Liquify dates, water sea salt and cinnamen in high speed blender. Pour into mixing bowl with sliced peaches and mix well. Pour peach filling into ungreased glass baking pan. Your peach mixture should be nice and watery. Most of the water will evaporate during dehydration and you’ll want to make sure your cobbler is nice and juicy.
