It’s not a cobbler, a buckle, a betty or a crisp. It’s not a pie or a pudding.
It’s cake-ish but not really cake-like.
I didn’t know what to call it.
So, as I opened up WordPress to blog the recipe, I asked my seven-year old, who raved about the dessert last night, what he would call it.
He thought about it for a few seconds and declared, “A Blackberry Peach Flimsy Cake.”
I think it’s kind of perfect.
- 12 ounces fresh blackberries, rinsed
- 3 medium to large peaches, peeled and cut into bite-sized pieces
- salt, pinch
- 2 TBSP honey
- 1 cup coconut flakes
- 1 cup sliced plantains (not green but not overly ripe, either)
- 1 tsp vanilla extract
- salt, pinch
- ½ tsp baking soda
- 1 egg, lightly scrambled
- You also need a baking dish that is approx. 6 inches diameter (round) or 8x8 (square), a baking sheet and a food processor.
- Preheat oven to 350 degrees F.
- Add berries and peach chunks to a medium-size mixing bowl.
- Add salt and honey, and toss gently to combine.
- Add to baking dish evenly and set aside.
- Spread coconut flakes in a thin layer on a baking sheet. Toast in oven until the flakes just begin to brown. Watch them closely!
- Add coconut, plantains, vanilla and salt to food processor and puree until completely smooth, scraping sides as needed.
- Add baking soda and pulse a few times to mix.
- Add lightly scrambled egg and puree to combine well.
- Spread topping gently over the fruit base. You will have some fruit peeping out that is uncovered, and that's okay.
- Bake at 350 degrees F for approximately 20 minutes, or until the top is springy.
- Serve warm (with heavy whipped cream or coconut cream for extra indulgence) or refrigerate and serve for breakfast the next day.