We like pie, but the last thing we’re going to do in 90 degree heat is crank up our ovens and roll out pastry. That’s why we’re particularly grateful to be friends with raw chef Douglas McNish, who sent us his original recipe for No-Bake Blueberry-Peach Cobbler this week – just in time to use up all those fresh blueberries and peaches in-season at the farmer’s market this month.
Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he’s kindly offered to visit us with a new raw or vegan recipe every other week. Check out his past recipes here.
No-Bake Blueberry Peach Cobbler
2 cups peaches sliced, skin on
2 cups peaches peeled and roughly cut
2 cups fresh blueberries
1 tsp cinnamon
1 tbsp coconut oil
3 tbsp agave nectar
Pinch sea salt
2 cups walnuts
3 to 4 medjool dates
2 tbsp ground golden flax
1 tsp cinnamon
2 tbsp coconut oil (optional)
pinch sea salt
1. Using a food processor blend 2 cups peaches along with 1cup blueberries, cinnamon, coconut oil, agave and salt until smooth. Transfer mixture to a bowl and stir in remaining 1 cup blueberries and sliced peaches.
2. In a food processor add in the walnuts and pulse until crumbly but not tiny pieces. Add in the dates salt and cinnamon and continue to pulse until the mixture comes together and no large pieces of the dates remain. Transfer this mix to a bowl and stir in the ground flax and coconut oil (optional).
3. Assemble the cobbler by placing the first mix into a dish of choice and top with the walnut crust. Sprinkle with cinnamon to garnish.