Recipe for Voluminous Peach Cobbler


1 cup shredded coconut
1 cup dried peaches, soaked 1 hr - in 1/2; c water
1 cup pitted dates, soaked 1 hr in - 1/2; c water
5 medium bananas, peeled
1/2 cup shredded coconut
12 fresh peaches, pits removed
2 cup black raspberries
2 teaspoon grated lemon peel


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 & coconut with a fork. Spread this over the crust. Slice the fresh peaches & scatter over the top. Blend 1 1/2 c berries with dates & lemon peel in a food processor or blender until smooth. Mix in the remaining berries. Pour over the top of the pie & spread evenly. Serve immediately. VARIATION: Substitute black raspberries with strawberries & slice those that are not blended before mixing in.

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