Peach Crisp

This recipe would be perfect with fresh mid-summer peaches, but since we're in the middle of the winter I made the crisp with frozen ones, and it still tasted great. This is a light recipe. It's not too rich or too sweet. I found the recipe in the book, "Vegan Cooking for Carnivores" by Roberto Martin.

Peach Filling

2 1/2 lbs peaches, peeled, cut into 1/2-inch slices
2 tbsp cornstarch
1/2 cup agave nectar
1 tsp pure vanilla extract

Crumb Topping

3/4 cup old-fashioned oatmeal
1/2 cup all-purpose flour
1 cup brown sugar
3 tbsp ground cinnamon
1/2 cup sliced almonds
1 1/2 stick butter (or vegan butter), diced small

Preheat oven to 375F.

Peach Filling

Place the peaches in a large mixing bowl and sprinkle them with cornstarch. Pour the peaches into a saute pan, add agave nectar and vanilla, and saute them for about 7 minutes.

Topping

Place all of the ingredients for the crumb topping into a large ziplock bag. Smash and shake the bag, until the mixture becomes even and crumbly.

Peach Crisp

Grease a pan with a little bit of cooking spray. Place the peaches into the pan. Make sure you use the juice created in the process of sauteing the peaches too. Cover the peaches with the peach topping. Bake for about 40 minutes or until golden brown and bubbly.

Serve warm!