New Classic Mango Cobbler
New Classic Mango Cobbler
Serves 4
When my time is limited, instead of making a pie I prepare a fruit cobbler. Mangos are delicious for this—if they’re in season. The best fruit for this recipe is whatever’s readily fresh and tasty.
FILLING
3 mangos (or other ripe fruit)
SYRUP
1 vanilla bean, soaked in water ( use seeds only)
¼ cup maple syrup
5 dates, pitted and soaked in water for 2 hours (save water)
¼ – ½ cup water to soak dates
CRUST
3 cups walnuts ( you can also use equal portions of walnuts and pecans.
¼ cup shredded coconut
¼ teaspoon sea salt
½ teaspoon vanilla extract
¾ cup dates, pitted (about 10-12)
TOOLS: High-speed blender, food processor
- To prepare the filling, slice mango and place into a bowl.
- To prepare the syrup, split open the vanilla bean and scrape out the seeds.
- Place vanilla bean seeds, maple syrup, dates, and date soak water into blender. Blend until smooth. Add more water for desired consistency Pour over mango filling.
- Stir together mangos with syrup. Set aside.
- To prepare the crust, place walnuts and shredded coconut into food processor. Pulse until mealy. Be careful not to over process or you will release the walnut oils.
- While food processor is on, add sea salt, vanilla extract, and dates (one at a time) into dispenser.
- Divide half the crust mixture into four individual serving dishes. Press down gently but firmly to make an even crust.
- Distribute fruit filling and syrup amongst serving dishes.
- Crumble remainder of crust mixture over fruit filling.
Learn about the health benefits of walnuts:
http://whfoods.org/genpage.php?tname=foodspice&dbid=99#healthbenefits
