Appetite For Instruction: Raw Pineapple Cobbler

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Recipe Demonstrated by Miranda Martinez

On Monday we introduced you to Miranda Martinez, self-proclaimed "regular person raw foodist". The Dallas-based actress went all raw back in 2007, after running through just about every diet known to humankind. She dropped 60-plus pounds and now she's busy spreading the word about her new way of life--often through samples of her unique raw treats.

Miranda's Raw Pineapple Cobbler was born of something of an emergency at Bliss Raw Café. Dessert-less, with no time to babysit a complicated recipe, the crew turned to amateur chef Miranda to whip up something sinfully healthy on the fly. Her recipe, unlike many raw concoctions, doesn't require specialized equipment or hours of prep, which makes it great for us regular eaters, too.

Light and fresh, with a vanilla-scented fruit and nut crumble topping, this cobbler is perfect on a hot summer day when nobody--raw foodist or otherwise--wants to turn on the oven.

Step 1: Combine ¾ cup pecans, ¾ Medjool dates, a pinch of sea salt and one minced vanilla bean (see Step 2) in the bowl of a food processor. Process to the consistency of coarse crumbs. Set topping aside and reserve food processor for Step 4.

Step 2: Instead of splitting and scraping, Miranda makes use of the entire vanilla bean by mincing it whole to use in this recipe. Her patience is rewarded with intense vanilla flavor, and nothing goes to waste.

Step 3: Peel and dice 1 ½ pineapples, reserving one core.

Step 4: Combine ¾ cup coconut butter (available at Whole Foods), ¾ Medjool dates, 2 tbsp. of agave nectar, ½ minced vanilla bean, 1 cup of the diced pineapple and the reserved core in the bowl of the food processor. Process until smooth.

Step 5: Fold together filling mixture and remaining pineapple chunks. Spread half of crust mixture in the bottom of a large casserole dish and top with filling. Sprinkle remaining crust mixture on top of the cobbler.

Step 6: Serve immediately or chill for a firmer consistency. Oh, and if you're worried about picky eaters, just call it "No-Bake Piña Colada Crumble". They'll eat it up.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.