Kristina Carrillo-Bucaram is an eco-lifestylist, vegan culinarian and educator. Her Houston-based company, Rawfully Organic, is recognized as the nation’s largest co-op of organic fruits and vegetables. With temperatures hotter than 100 degrees everyday, she shows food radio talk show host Cleverley Stone how to make a Peach Cobbler that
doesn’t require any baking!
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
No-Cook Peach Cobbler
- Dates! 1-4 Cartons Needed.
- 1-2 Cups of Pecans, Walnuts, or Raw Almonds.
- Approximately 4 Handfuls for a Full Food Processor Worth.
- Peaches—as many as desired.
- Optional: Local Honey
- Optional: Sprinkle of raw cinnamon
- Optional: Sprinkle of freshly ground nutmeg
- Food Processor
- Cutting Board
- Pyrex of Some Sort
Directions for the Crumble
1. In the food processor, place the nuts or seeds. Place them closer to the blade to make for easier processing.
The “dough” can get very moist and stuck on the blade, so place the harder items closer to the blade.
Be patient with the mix, it will take time to reach the proper consistency.
2. Pit the dates, and fill up the rest of the food processor container with them. The less dates that you use, the less gooey it will be. Vice versa.
3. Pulse these two items together for your “Crumbly Crust.”
For the Peaches
1. Clean out the food processor, and replace the blade.
2. Place in 1-3 peaches based upon for how many you are making the dessert. Pulse the peaches. Note: the more peaches that you use, the more watery or moist your crumble will get.
3. Top your crumble with slices of peaches, and mix in if desired.
4. Sprinkle with nutmeg or cinnamon.