Peach Crisp, Easy Summer Dessert Recipe

Vegan Peach Crisp: Divine With Juicy, Summer Ripe Peaches

Peach Crisp is an ideal summer dessert, because that's when peaches are at their best.

What makes this peach crisp vegan? Simply using veggie spread for the topping instead of butter. Nobody can tell the difference, and they don't care because they're too busy eating and moaning ecstatically.

This easy peach crisp dessert recipe is heavenly with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream, and purely delicious all by itself.

What kind of peaches should you use? Ripe ones! You're going to peel them, so you can cut off any bruises. When peaches are in season, they're reasonably priced, and you can often find ripe peaches in the stores. If they're not quite ripe, put them in a paper bag for a day or two to ripen before you make peach crisp.

Makes one 9 X 12 peach crisp, 8 - 10 servings: bake at 375 degrees for 30 minutes

Besides an oven, you'll need:

• 9 x 12 inch glass or ceramic cake pan
• A large mixing bowl
• A sharp knife
• A large pot
• A sturdy pastry blender with flat blades
• Your hands

Ingredients:

1. 6 - 8 cups of peeled and sliced peaches (8-10 peaches)
2. 1/2 cup sugar
3. 1/ 1/4 cup unbl. wh. flour (use 1/2 wh. wheat or spelt flour if you like)
4. 1 1/4 cup quick oats
5. 1 cup chilled Earth Balance or other veggie spread
6. 1/2 cup brown sugar
7. 1/2 tsp salt

Directions:

1. Preheat oven to 375 degrees
2. Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Scoop them out with a slotted spoon and plunge into cold water to loosen the skins. Slip off the skins, using a paring knife
3. Cut the peaches in half and remove the stones
4. Slice peach halves evenly into 1/2 inch wedges
5. Mix peaches and sugar together and spread evenly in cake pan
6. TOPPING:
7. Add the cold veggie spread to the flour
8. Use a pastry blender to cut into small pieces blending with the flour
9. Add the oats, brown sugar, salt and cinnamon
10. Using your hands, rub all topping ingredients together until the mixture is crumbly
11. Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay
12. Bake at 375 degrees for 30 minutes or until the topping is browned
13. Cool on a rack for 1/2 hour before serving
14. Serve peach crisp warm with non-dairy ice cream or Coconut Whipped Cream