Voluminous Peach Cobbler

Directions

CRUST: Sprinkle coconut evenly over the bottom of a 9 inch X 12 inch pan.

FILLING: Drain the soaked fruit, reserving the water.

Purée 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 and coconut with a fork.

Spread this over the crust. Slice the fresh peaches and scatter over the top.

Blend 1½ cup berries with dates and lemon peel in a food processor or blender until smooth.

Mix in the remaining berries.

Pour over the top of the pie and spread evenly.

Serve immediately.

VARIATION: Substitute black raspberries with strawberries and slice those that are not blended before mixing in.