Basically the bomb diggy of all summer treats, in my humble opinion. Maybe it’s because buying a really delicious juicy peach, plum, apricot or bag of cherries is virtually impossible in other seasons, or maybe it’s because Canada happens to have a serious abundance of the fruits listed above in summertime. I don’t know why, but stone fruit are where it’s at.
I can remember as a kid eating peaches at a summer cottage in Ontario that were perceptually as big as my head; now of course, as a child everything seems huge or at least much much bigger than it is in reality. But still. Those peaches were huge. Those peaches were the birth of my love of stone fruit. Juicy fuzzy peaches, of the real variety.
Of course everyone loves cherries, I am no exception. However for me, the far more memorable fruits of later summer are the almost too ripe peaches and apricots. The kind that when bitten, juice endlessly down your hand and to your elbow.
You know the ones, apricots that are so soft the pit nearly falls out after that first bite. I find apricots such as this, or peaches of the same ripeness are absolutely primo when it comes to baking cobblers and crisps. So much fresh natural fruit juice making for the perfect self saucing type of bake. The type of dessert that can easily be eaten for breakfast without needing to be considered a treat.
This particular cobbler boasts ripe as can be apricots, sprinkles of lavender + dried rose buds with a dense cookie type topping. The sweetness is all fruit, no added sugar aside from a touch of date sugar. The recipe itself is very simple, healthy and completely vegan. Any fruit will do, so this is an extremely versatile dessert (or breakfast!) recipe. Use whatever is in season! The berries of early summer, or a delightful wintery version would be for example, apples with chai or warming cinnamon & ginger cookie topping, or even a more crumbly type topping.
I like the more structured dense cookie topping for this particular recipe because, as we already know, these apricots are juuiiiccy. It’s like a sweet little summery cookie dip, just oozing right out of each plump fruit. Apples obviously with much less juice would be really well paired with a crumb topping.
As with most creations leaving my kitchen, there aren’t really any rules. Mixing and matching flavor profiles is recommended, seasonal items and spice variations is one of the very best parts – especially for those who enjoy time in the kitchen. Get the basic how to down, and away you go with your infinite creativity!
- Embrace your inner flower child, yeah. I said it!
- Experiment with more than herbs – add flowers into the mix! Cooking with flowers, both dried and fresh is a great way to bring the outdoors, in!
- Get lost in the aromatics of lavender, rose and other high vibe flowers. Try some whole lavender tea, add rose buds to your water for a subtle but seriously uplifting treat; even splurge on yourself & invest in a bottle of jasmine oil for a heady trip
- Check out how others are adding flowers into their culinary lives like this gorgeous treat by the oh so talented Sarah B of My New Roots, the genius (and super inspiring) latest post by Laura & Nora of Our Food Stories, or this amazing totally divine delicious cheesecake by Renee of Will Frolic for Food.
- 6-7 Apricots
- ½ Teaspoon Lavender Flowers
- ½ Teaspoon Crushed Rosebuds
- 1 Cup Oat Flour
- 1 Teaspoon Orange Blossom Water
- 1 Teaspoon Vanilla Paste
- 2/4 Cup Date Sugar + 1 Tablespoon
- ¼ Cup Cold Water
- 2 Tablespoons + 1 Tablespoon Coconut Oil - Divided
- Preheat the oven to 375 and melt two tablespoons of coconut oil
- Cut 2 or 3 the apricots into slices and arrange on the bottom of a cast iron, or other oven-proof dish
- Cut the others in half, pit and arrange face down on top of the slices
- Sprinkle with lavender, crushed rosebuds and one tablespoon of date sugar
- Add one tablespoon of coconut oil in a few separated chunks to the dish and set aside
- In a medium sized mixing bowl, combine melted coconut oil, oat flour, orange blossom water, vanilla paste, date sugar and cold water until a stiff dough forms
- Roll the dough out on the counter, using a ring or glass to cut out cookie like rounds
- Arrange the rounds on top of the apricots
- Bake for 15 minutes, remove from the heat and brush a bit of the now melted apricot +coconut oil from the bottom of the pan on top of the cookie rounds, continue baking another 10-15 minutes or until golden brown
- Serve warm