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Woah, woah, woah where have you been?

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I know this is what you are probably thinking! I know, I know, I am sorry. I have been so bad this week with my posts. Okay so here’s the deal. We just got my husband back, in my house, forever! It has been far too long! We finally got him back for good from the military and I am never giving him back! It is so good to have him home.

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We have been busy moving stuff, unpacking, organizing. Yeah no, we still aren’t done yet. Not even close! Someday it will all get organized and then we will probably move again. So, that’s where I have been all week. Busy, busy, busy. There was no way to do the bloggity blog thing.

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Alright, now that I am done checking in with all my peeps (that’s you!) we can get started! So guess what? My Aunt Linda has fruit trees and gave me a huge bag of apricots straight off her tree! Say what!? I was looking at the bag and thinking… Hmm what do I want to do with these? Make jam –> boring OR apricot cobbler–> yes, please!

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What I love about this cobbler is that I can eat it completely guilt free. There is no added sugar, no oil or butter, no flour. How is that possible. It is basically like a raw cobbler if you have ever had one of those, except I bake it in the oven for a bit because lets be honest –> who wants to eat a cold cobbler!?

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Enjoy those yummy summer stone fruits! If you don’t have apricots you can use any other stone fruit as well!

Flourless Apricot Cobbler
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 9
If you like a thin crust use only half of the macadamia nuts. Three cups of macadamia nuts makes a thick crust!
Ingredients
  • FILLING
  • 6 cups fresh apricots, cubed
  • CRUST
  • 3 cups salted macadamia nuts for a thick crust or 1 1/2 cups for a thin crust (if you get unsalted, just add a little salt to it) * See note above
  • TOPPING
  • 2 ounces dates (about 12 dates)
  • 1 cup unsalted walnuts or almonds (add a small pinch of salt)
  • 1 tablespoon coconut sugar
Instructions
  1. Preheat oven to 350 degrees
  2. Throw 3 cups of the apricots into a blender and pulse until slightly chunky, not completely blent
  3. In a medium sized bowl add the partially blent apricots and the cubed apricots together and mix well
  4. In a food processor add the macadamia nuts and pulse until the macadamias are in small bits and you can pinch the nuts together and they stay up
  5. Dump the macadamia crust into a 8×8 pan and flatten it out by pressing it down evenly into the pan
  6. Add the walnuts or almonds, dates and coconut sugar to the food processor
  7. Pulse for about 10 seconds and then taste it to see if you want to add a pinch of salt
  8. Continue to pulse until it is broken down enough for it to pinch and stay up
  9. Pour the apricot mixture on top of the macadamia crust
  10. Top with the walnut and date topping
  11. Place it in the oven for 15 minutes, uncovered
  12. Serve immediately
  13. Add my homemade coconut whipped cream to the top! You can find it on my Raw Key Lime post –> http://nilsenpantry.com/2014/05/03/raw-key-lime-pie-parfait/

 

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