I think this recipe tastes like the peach cobbler my mother baked in our childhood home. My brothers, who gobbled it up, always referred to it as “Peach Explosion,” hence the name.
Liquefy dates, salt, cinnamon, and water in high-speed blender. Pour into mixing bowl with sliced peaches and mix well.
Pour peach filling into ungreased glass baking pan. Your peach mixture should be watery. Most of the water will evaporate during dehydration and you’ll want to make sure your cobbler is nice and juicy.
Mix ingredients in your high speed blender until smooth and creamy, then spoon onto peach filling.
Dehydrate at 110 degrees for 10 hours.