I Am Lovely: Strawberry Apple Cobbler
from Chef Stephanie Suzanne Brendle, Café Gratitude
This recipe was demonstrated at CUESA's Market to Table programs in March, 2009 and is adapted from Sweet Gratitude: A New World of Raw Desserts by Matthew Rogers and Tiziana Alipo Tamborra (October, 2008)
Makes a pan 12x10x2½”
INGREDIENTS:
Crust
4 ½ cups walnuts (do not soak)
¼ cup well packed, very finely chopped dates
2 tablespoon cinnamon
1 tablespoon vanilla
1/8 teaspoon salt
Filling
8 cups sliced apples
5 cups sliced strawberries (or substitute with pomegranate seeds, dried cranberries or raisins when strawberries are not in season)
¼ cup agave nectar
¼ cup lemon
1 tablespoon vanilla
A pinch of salt
PREPARATION:
- Make the Crust: In the bowl of your food processor fitted with the “S” blade, process for 1 minute 3 cups of the walnuts with the cinnamon, vanilla, and salt. Continue to process while adding small amounts of the dates. Then place in a bowl and add remaining 1½ cup walnuts. Press the crust into your pan. Set aside 1-½ cups for the topping.
- Make the Filling: Combine all the ingredients in a bowl and mix well. Evenly distribute the filling on top of crust. Then crumble the remaining crust on the top. This lovely dessert is lovely served with nut-milk ice cream (I am Praising)!