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So about this peach crisp.
And I would also like for you to know that I had some big elaborate plan to make a dual post with peach and apple crisp — and then my apple crisp was more like dry apples with crumbly grossness on top of it. Aaaand I served it to my family. And they may have eaten it — but I think they were just being nice. That or they weren’t quite sure what it was supposed to be so they didn’t have this big idea of having an apple crisp to eat.
So, it is a good thing the peach crisp turned out. Otherwise, I probably would have just hung my head in shame and gone outside to play with the donkeys (not joking).
I was extremely excited when I pulled my peaches out of the freezer on Sunday, and part of me wished I had frozen at least four more batches because now all of my peaches are gone. No more peaches for this girl until at least next July.
What a sad statement.
Can you believe I didn’t use any butter in this peach crisp? Don’t scoff at me, I love buttery flavors as much as the next person, but I was pretty curious as to how coconut oil would work in the crumble topping. Verdict? It worked well! Oh, and don’t even bother peeling your peaches. It takes too much time! Skins are good for you.
Vegan Peach Crisp
- 8 peaches, cored and sliced
- 1 tbsp. lemon juice
- 3 tbsp. agave nectar
- 1/2 tsp. vanilla extract
- 2/3 tsp. cinnamon
- 1 tbsp. water
- 1 cup old fashioned oats
- 1/2 cup rice flour
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 and 1/2 tbsp. coconut oil
- 3 tbsp. agave nectar
- 1 tsp. vanilla extract
Directions: Begin by preparing your peaches by coring and slicing them to your desired thickness. Place in a large bowl and toss with 1 tbsp. lemon juice, 3 tbsp. agave nectar, 1/2 tsp. vanilla extract, 2/3 tsp. cinnamon, and 1 tbsp. water. Set aside while preparing the crisp topping.
Place 1 cup old fashioned oats in a food processor and pulse 4-5 times until the oats have broken apart and reach a “rolled oat” consistency. Mix the oats with 1/2 cup rice flour, 1/2 tsp. salt, and 2 tsp. cinnamon and stir until all dry ingredients are combined. Next, cut in your coconut oil by using your fingers to mix the coconut oil with the dry ingredients. This should create a “crumbly” consistency. After the coconut oil is cut in, add in the vanilla and agave nectar — stir to coat.
To assemble the crisp, spray a 9×13 pan with cooking spray and add the peaches to the bottom of the pan. Evenly spread the crisp topping over the peaches. Cover with foil and bake in a 350 degree oven for 40 minutes, uncovering after 20 minutes. Let cool and enjoy!
I learned a very valuable lesson in all of this. Sometimes recipes work (peach crisp), sometimes recipes don’t work (apple crisp), but your family will probably eat it anyways.
Question: Have you ever served anything to family or friends that wasn’t quite as delicious as you expected?