1. Food
Jen Hoy

Raw Spiced Pear Cobbler

By October 30, 2012

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I genuinely enjoy raw fruit cobblers as much as cooked ones. They are different from their cooked counterparts, to be sure, but there is something about their natural sweetness and still-living enzymes that appeals to me. Raw summer fruits are rarely surprising in a dessert, but as we move into fall, the idea of a raw cobbler may seem a bit unusual. We like our Raw Spiced Pear Cobbler at room temperature or slightly warm, with sauce or without. It is a juicy and yummy treat!

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