Whiteley Creek Homestead

My committment to eating more seasonally-appropriate foods fell by the wayside today. I am digging deep into my freezer to clean out remnants of the past. I can see this raw cobbler being made with fresh summer peaches in August.

Mango Cobbler

Serves 4. (I made smaller servings perfect for little custard cups, so these quantities serve 8.)   

Crumbles:

1 ¼ cups almonds

½ tsp sea salt

1 vanilla bean, scraped (I used ½ tsp vanilla.)

1 cup pitted and packed medjool dates (I would try ½ cup lightly packed so that the mixture is less clumped together and a little more crumbly.)

2 tbsp coconut oil or butter (I used coconut oil which adds just a hint of coconut flavor.)

Fruit:

4 cups mango, pitted and diced (I used frozen chunks.)

¼ cup agave syrup (Try 2 tbsp instead.)

Place almonds and salt in food processor. Lightly process into small pieces. Add vanilla, dates, and coconut oil. Process to mix well. Toss mango with agave nectar. Sprinkle half the crumbles into the bottom of each serving dish. Top with mango then sprinkle with remaining crumbles.

April 12, 2010