Voluminous Peach Cobbler

Recipe Ingredients

		Crust
1 cup	93g / 3.3oz	Shredded coconut
		Filling
1 cup	237ml	Dried peaches - soaked 1 hr water
1/2 cup	118ml	Water
1 cup	237ml	Pitted dates - soaked 1 hr in
1/2 cup	118ml	Water
5 cups	1185ml	Bananas - peeled (medium)
1/2 cup	46g / 1.6oz	Shredded coconut
12		Fresh peaches - pits removed
2 cups	474ml	Black raspberries
2 teaspoons	10ml	Grated lemon peel

Recipe Instructions

CRUST: Sprinkle coconut evenly over the bottom of a 9" X 12" pan.

FILLING: Drain the soaked fruit, reserving the water. Puree the soaked peaches in a food processor or a blender, adding a little soak water as necessary. Pour into a large bowl. Mash in the bananas and coconut with a fork. Spread this over the crust. Slice the fresh peaches and scatter over the top. Blend 1 1/2 c berries with dates and lemon peel in a food processor or blender until smooth. Mix in the remaining berries. Pour over the top of the pie and spread evenly.

Serve immediately.

VARIATION: Substitute black raspberries with strawberries and slice those that are not blended before mixing in.

Source:
Chachie's New Orleans

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