Description
This Cobbler is easy to make, delicious and really good for you! Let us know what you think after you’ve made it @sageandcelery
Ingredients
Ingredients:
Raspberry Nice Cream:
1 can of coconut (placed in the refrigerator overnight)
2 cups frozen raspberries
2 Tbsp. of coconut sugar
Cobbler:
6 Mangos, peeled and chopped
4 Tbsp. orange juice
1/2 tsp. ground ginger
1 tsp. cornstarch (use arrowroot is grain-free)
Topping:
1/2 cup rolled oats – we used gluten-free
1/2 cup oat flour (can be made by placing oats in a high-speed blender or food processor)
1/2 cup chopped macadamia nuts
1/3 cup coconut sugar
2 Tbls. vegan butter (we used Earth Balance)
Instructions
1.) Make the nice cream first. Place all the ingredients for the nice cream in a high-speed blender or food processor and blend until smooth. You may need to stop and scrape down the sides a time or two.
2.) Put the smooth nice cream in a loaf pan and place in the freezer until it is solid enough to scoop out. It took ours about 2 hours.
3.) Now let’s make the cobbler. Preheat oven to 350˚. Place chopped mangos, orange juice, ginger, and cornstarch in a bowl and stir to combine.
4.) Place mango mixture in a pie pan and bake for 45-50 minutes until the mangos have caramelized.
5.) While the mangos are baking, prepare the topping by putting all of the ingredients except the butter into a medium-size bowl and toss to combine.
6.) Cut the butter into the oat mixture by using two forks or a pastry cutter until the butter is pea-sized.
7.) Spread the topping on a cookie sheet that has been lined with a sheet of parchment paper and put in the oven alongside the mango mixture for 15-20 minutes or until golden brown. It will crisp up more once it is out of the oven and cools off (the topping can be made ahead of time and put in an airtight container).
6.) Once the mango mixture has caramelized (is soft and comes together), scoop into a bowl, add Raspberry Nice cream, serve and ENJOY!!
