Raw, Vegan and Gluten-Free Peach and Plum Cobbler

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We flipped for this recipe in August’s edition of VegNews magazine. When we read “vegan creme fraiche” was part of the recipe (and it included the recipe for vegan creme fraiche), we were hooked. If it’s creamy and vegan, we’re there! And it is raw to boot!

While we know that most of you are conscious about the produce that you buy, we just want to remind you how important it is to buy organic fruit for this dish, especially the peaches. As we mentioned in a recent article about the Environmental Working Group’s report about the cleanest and dirtiest non-organic produce, peaches did quite poorly. Non-organic peaches were found to have a combination of 51, or more, different chemicals on them (per peach!). What’s more, peaches were like little chemical sponges, just soaking up all of the pesticides and other chemicals to which they were exposed. Yuck! Do you and your family a favor and pay the extra money for organic!

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Raw, Vegan and Gluten-Free Peach and Plumb Cobbler

Adapted from VegNews

Yield: 4 servings

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Ingredients:

Fruit Filling:

  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons fresh lemon juice
  • 2 cups peeled and sliced organic peaches
  • 2 cups peeled and sliced organic plums

Crumble:

  • 1 cup pecans (if allergic to pecans, substitute sunflower seeds or pumpkin seeds)
  • 1 1/3 cup pitted Medjool dates
  • 1/8 teaspoon salt
  • Creme Fraiche:
  • 1 cup cashews, soaked 4 to 12 hours, drained and rinsed
  • 1 1/2 cups coconut water
  • 1/3 cup maple syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted

Directions:

In a small bowl, combine maple syrup, cinnamon, nutmeg and lemon juice, whisking until well incorporated. In a separate bowl, add peaches and plums, and pour the maple syrup mixture over it. Let it sit for at least 1 hour, more if possible.

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Time to make the crumble! In a food processor, process pecans until coarsely chopped. Incorporate dates and salt and continue to process until a sticky, crumbly consistency, like a cobbler crumble.

To make the creme fraiche, add soaked cashews, coconut water, maple syrup, salt and vanilla to a blender. While blender is still going, carefully add the coconut oil. Once thoroughly blended, set aside.

To make the cobbler, pour the fruit filling into a pie pan. Sprinkle the crumble topping on top. When it is time to serve, simply cut the cobbler into four servings and top with the creme fraiche.

This is a perfect summer dish, and would be a great dessert to bring to a potluck or barbecue!

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