Author Notes
It's a healthier, vegan take on the classic peach crisp. Fat content is reduced, nuts are added, and oats take the place of flour! Oh, and there's alcohol. Because we all love a warm, boozy dessert. —Christina
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Ingredients
- The filling
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6
Ripe Peaches
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1 tablespoon
Real Maple Syrup
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1 ounce
Brandy or Spiced Rum (optional)
- The topping
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3/4 cup
Old-fashioned Rolled Oats, GF if necessary
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1 tablespoon
Olive Oil
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1 teaspoon
Ground Cinnamon
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1/2 cup
Chopped Pecans
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1 ounce
Brandy or Spiced Rum (optional)
Directions
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Preheat oven to 350. Spray a glass pie plate, or 8×8 glass dish, with vegan cooking spray.
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In a bowl, toss sliced peaches with syrup and brandy, if using. Spread into a layer in the pie plate.
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In the same bowl (less dishes, y’all!), mix the topping ingredients together well. Spread into pie plate, to completely cover the peaches.
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Bake for 30 minutes at either the top or middle rack position. Remove from oven and let cool, allowing the juices to thicken, for 10-15 minutes.
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Scoop into serving bowls, and top with coconut whipped cream, soy or almond vanilla ice cream, or eat it as is!
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