Raw Apricot Cobbler Recipe

Moving right along in apricot week, I offer you a raw cobbler recipe.  But before we get into it, have you tried the raw apricot (or aprium) smoothies yet?  We are loving them over here.  If you have never tried preparing a raw dish, this is a very good starter recipe.  It's simple and only takes about 15 minutes to prepare.  Having received many accolades, feel safe about taking it to your next pot luck or picnic.

Raw Apricot Cobbler
Prep time: 15 minutes, serves 8-10

• 14 apricots (or apriums), pitted & divided
• 1 teaspoon ground cinnamon
• 3 tablespoons coconut oil
• 1/4 cup grade B maple syrup
• 1/4 teaspoon Celtic sea salt
• 1 cup pecans, walnuts, or almonds (we prefer pecans)
• 1 cup pitted dates
• 2 tablespoons coconut oil
• 1 tsp. cinnamon
• 1 teaspoon vanilla extract or 1/2 vanilla bean

1. Put 10 apricots, 1 tsp. cinnamon, 3 tbs. coconut oil, maple syrup, and salt in a blender (a high-speed like a Vita-Mix works best).  Blend on high until smooth and pour into a pie pan.  Chop up 4 remaining apricots in little bits and sprinkle them onto the apricot purée.
2. In a food processor, make the crumb topping by processing nuts, dates, 2 tbs. coconut oil, 1 teaspoon cinnamon, and vanilla until it resembles coarse crumbs (before it turns into a butter).  Sprinkle on top of apricots.  Now you can either serve it right away or stick it in the dehydrator at 105º for 30 minutes to 3 hours if you'd like it warmed and your house to smell divine.  Scoop onto plates or bowls and serve immediately.  Store leftovers in the fridge.  It stays good for 3 more days.

The apricots before the crumb topping was sprinkled.

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