Ingredients

The following ingredients have 7 Servings
  • 6-7 ripe peaches (peeled, pitted and sliced into about 10-12 slices each, about 4 cups)
  • 1/4 cup organic cane sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • 1 cup old fashioned rolled oats (certified gluten free if desired)
  • 1/2 cup all-purpose flour (or a gluten-free 1:1 baking blend)
  • 1/3 cup coconut sugar (or light brown sugar)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter (melted)
  • 1/4 cup pure maple syrup

Instruction

  • Preheat oven to 350°F.
  • Combine sliced peaches, cane sugar, lemon juice and vanilla in large mixing bowl. Add the cornstarch and mix well until fully combined. Set aside.
  • In a medium bowl, combine the oats, flour, coconut sugar and cinnamon. Add the melted butter and maple syrup and stir well until the mixture is well moistened and no visible white flour remains.
  • Pour the peach filling into the bottom of an 8 x 8 baking dish. Using clean hands, crumble the topping over the peaches evenly.
  • Bake 35 to 40 minutes until the peaches are tender, the filling is bubbly, and the crumble topping is crisp.
  • Let the peach crisp cool for about 20 minutes to allow the filling to thicken and the topping to fully crisp up.
  • Serve the peach crisp with a dollop of dairy-free vanilla ice cream or whipped topping.