Rawcipe: Summer Berry Cobbler

RECIPE SOURCE:
Ani's Raw Food Kitchen cookbook by Ani Phyo

RECIPE TITLE:
Summer Berry Cobbler

SERVINGS:
One cobbler (about eight servings)

INGREDIENTS (organic and raw):
Crust:

• 1 cup pumpkin seeds, dry
• 1 cup almonds, dry
• 3/4 teaspoon sea salt
• 4 tablespoons extra virgin olive oil
• 1/2 cup pitted dates

Pulse crust ingredients (except for dates) in food processor until mixture becomes a dough-like consistency. Slowly add dates and mix into a 'dough'. Cover the bottom of a pie dish with the crust. *I used a 9-inch dish.

Syrup:

• 1 cup blueberries
• 1/2 cup pitted dates
• 1/4 cup water, as needed *I used almost the entire 1/4 cup

Blend ingredients, using enough water to blend into a thick, syrupy texture. Pour the syrup over the crust.

Topping:

• 1 1/2 cups blackberries and/or blueberries

*I bought two containers of blueberries, used a cup of it for the syrup, and then used the rest for the topping. I also used one container of blackberries for added flavor and beauty.

Place berries on top of syrup in pie dish.

Will keep for two days in fridge.

MY REVIEW:
This was fun to make as I felt like I was actually creating something - plus it's so pretty! After eating it, I must say that the syrup and the toppings where phenomenal!! So delicious and super sweet. If you eat ice cream, those two parts would make a great topping. Sadly, I was not fond of the crust. It didn't seem to go with the berries very well. I'm thinking it was the pumpkin seeds and the olive oil that gave it the 'off' flavor. I will definitely be making this again, but using a different crust recipe. Also, maybe next time I’d use a couple more dates in the crust to help it stick together a little better.