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Rhubarb-Peach-Nectarine Cobbler With Date Streusel (Paleo)


  • Author: Caitlin
  • Total Time: 45 mins
  • Yield: 6-8 1x

Ingredients

Scale
  • 3 cups rhubarb
  • 2 cups peaches (about 4-6)
  • 1 cups nectarines
  • lemon zest
  • 1 teaspoon lemon juice
  • 5 Tablespoons maple syrup
  • 2 Tablespoons chia seeds
  • 1 cup almond meal
  • 3/4 cups chopped nuts of choice (I used 1/2 cup pecan pieces and 1/4 cup walnut pieces)
  • 1.5 tsp cinnamon
  • pinch of salt
  • For Date Streusel:
  • 4 Tablespoons coconut oil + a little more for greasing the pan
  • 6 dates, soaked (or about 1/3 cup date syrup)
  • 3 Tablespoons water
  • 1 teaspoon vanilla
  • 1/2 teaspoon molasses (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Remove pits and stems and soak dates in hot water for 5-10 minutes, or until soft.
  3. Dice and prep the peaches, nectarines, and rhubarb, and place in large bowl. Cover with maple syrup, lemon zest, and chia seeds. Mix well and set aside.
  4. In another bowl, mix together the almond meal, nuts, cinnamon, and salt.
  5. Once dates are soft, blend in blender, adding 3 Tablespoons of soaking water, until smooth. Mix in the vanilla (and molasses, if using), and transfer entire mixture to bowl with dry ingredients. Mix well, and add the coconut oil. You can "cut" it with a forgot get it to make a somewhat crumbly consistency.
  6. Grease a large casserole dish and transfer fruit filling. Top with crumble, and spread to cover most of the surface.
  7. Bake on 350º for 25-30 minutes (we did 33). You want the fruit to be bubbly. Remove and let set for 10 minutes. (This helps thicken the juices.)
  • Prep Time: 10 mins
  • Cook Time: 35 mins
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