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Someone brought an apple cobbler to work yesterday, which led me to think about cobbler in general. Fall is the beginning of comfort food indulgence and a cobbler is a great choice. I do love a cobbler, especially warm right out of the oven.

As many of you know, I have continued eating a fair amount of raw food after blogging about my Ani Phyo’s 15 Day Fat Blast journey. I was inspired to take what I learned from Ani over the past few months and give making my own fruit cobbler a good old college try. My goal was to make a raw, healthy version of a cobbler but without the traditional cobble (sans butter, sugar,  gluten flour and baking).

Fruit CobblerThis cobbler tasted so good, I could barely stand it; I was even tempted to lick the bowl. The only thing that stopped me was the thought of a co-worker walking into my office at that exact moment. I could not have withstood the embarrassment of being caught in the act of bowl-licking in the workplace.

Fruit Cobbler (without the Cobble)

Makes one serving – vegan, gluten free, dairy free, sugar free and oil free

1/2 Cup Raspberries
1/2 Cup Blueberries
1/2 Cup Nectarine, diced
4 tsp flax meal
1/4 cup walnut pieces
Juice of 1/2 lime

Mash a few of the fresh fruit pieces to create some fruity juice, then place all of the ingredients in a bowl. Gently mix together until the flax meal evenly covers the fruit. I like to let this sit for a couple hours to let the fruit marinade in the juice. Store in a sealed glass container; good up to one day in the fridge.

Note: If you use frozen nectarines or peaches, there is no need to do any fruit mashing.  The thawed fruit makes plenty of juiciness for this cobbler.