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
Serves: 4
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
-
1
tablespoon Olive Oil
-
1
teaspoon Ground Cinnamon
-
1/2
cup Chopped Pecans
-
1
ounce Brandy or Spiced Rum (optional)
Directions
- Preheat oven to 350. Spray a glass pie plate, or 8×8 glass dish, with vegan cooking spray.
- In a bowl, toss sliced peaches with syrup and brandy, if using. Spread into a layer in the pie plate.
- In the same bowl (less dishes, y’all!), mix the topping ingredients together well. Spread into pie plate, to completely cover the peaches.
- 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.
- Scoop into serving bowls, and top with coconut whipped cream, soy or almond vanilla ice cream, or eat it as is!