Apricot Cobbler {turned healthy} By GreenChef Juli Novotny
Contributing Monkie Juli Novotny
Published on April 6, 2012
Section Full Recipe List, GreenChefs, Recipes / Desserts, Recipes / Vegan
I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.
Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.
My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!
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For the Preserve 4 apricots 1.5-2 lemons, juiced {depending on size} 2/3c agave nectar 1 tsp Kuzu {wild root starch} OR chia seeds |
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