Crisp is a great way to showcase summer fruits, so I truly love both making and eating it. Additionally, it is easy to transport and can be served either warm or room temp (preferably with ice cream), so it’s a great choice for summer cookouts, barbecues, and picnics.
To make things even better, this is a vegan version of the dessert! So if you are vegan or plant-based, this can be a great way to bring something that is both vegan and familiar.
3 pounds peaches
Juice of 1 lemon
2/3 cup granulated sugar
2 Tablespoons corn starch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup flour
3/4 cup old-fashioned oats
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup refined coconut oil, melted
1/4 cup canola oil
Core and slice peaches into 1/4 inch slices (about 8 slices per peach should be good).
In a large bowl, toss peaches in lemon juice, granulated sugar, corn starch, salt, and vanilla until well coated. Set aside.
For the topping, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the melted coconut oil and canola oil, then continue to mix using a fork, wooden spoon, or spatula. This mix should be sort of crumbly, yet moist.
Take the topping and chill in the fridge for about 20 minutes. This will help the oils firm up before baking.
While the topping is chilling, preheat the oven to 350º Fahrenheit.
Prepare an 8″ square baking dish by spraying it with nonstick spray (or lightly oiling the sides). Then fill with the peach mixture, pressing down firmly.
Add the topping, covering the peaches. Bake for about 40 minutes, or until the topping begins to brown and the peach mixture is bubbling.
This recipe is simple, delicious, and great for summer. I made a video to show how to make it, so each step can be seen below.