I love it when peaches come into season and you can get them anywhere! I bought a case of them and they went ripe really fast so I decided to do some baking with them. What says autumn more than enjoying a warm fruit crisp right out of the oven?
I started by mixing the crisp topping ingredients together. I find it easier to do this first and keep it on the side until it is needed.
When cutting up the peaches, you can choose to keep the skin on or peel it off. It is a lot of work to peel it off and you don’t notice it, so I just kept it on. The peaches are overripe, so they have lots of flavor and are full of juice.
Once the peaches are cubed up it’s time to mix in the flour mixture. This will help set the liquid after it’s cooked. If you like it more on the liquid side, you can skip this step but I do recommend it.
Top the peaches with the crisp mixture and bake it for thirty minutes. You can serve it both warm and cold. Choose your favorite dairy-free ice cream to top it all off!
Peach Crisp (Vegan)
Fruity & delicious
- 1 1/2 Cups Rolled Oats
- 1 Cup Gluten Free All Purpose Flour
- 1 1/2 Cups Organic Coconut Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 Cup Vegan Butter (melted)
- 10 Ripe Peaches
- 2 Tbsp Gluten Free All Purpose Flour
- Pinch of Ground Nutmeg
- Pinch of Ground Cinnamon
Preheat oven to 350F/176C.
Combine the oats, flour, sugar, cinnamon, nutmeg and butter in a bowl.
Cut each peach in half and take out the pit. Cube the peaches and place in the bottom of a 9 x 13 baking dish.
Combine the flour mixture ingredients and mix in with the peaches. Top with the crumble mixture and bake 30 -35 minutes.