Vegan Peach Crisp

Serves: 8-10
Difficulty: Easy
Prep Time: 10-20 minutes
Cook Time: 45 minutes
Total Time: 55-65 minutes

Filling:

• 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

Crisp Topping

• 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!