Peach Crisp

Served either warm or cold, this tart pairs perfectly with the sweetness of a big scoop of frozen soy yogurt.

What You Need:

  • 1/2 cup whole-wheat flour
  • 3/4 cups rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons canola oil, divided
  • 1/2 teaspoon vanilla
  • 1 teaspoon ground ginger
  • 2 tablespoons lemon juice
  • 1/4 cup pear or apple juice concentrate
  • 1/4 cup sugar
  • 1-1/2 tablespoons cornstarch
  • Pinch of salt
  • 6 peaches, pitted and sliced
  • 1/2 cup dates, roughly chopped
  • 1/2 cup almonds, roughly chopped

What You Do:

  1. Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, cinnamon, and salt, and slowly pour in 1/4 cup of the oil and stir. Set aside.
  2. In an 11-x-7-inch baking dish, stir together remaining oil, vanilla, ginger, lemon juice, juice concentrate, sugar, cornstarch, and salt. Add peach slices and toss to coat thoroughly. Stir in the dates. Sprinkle in almonds, without stirring, and then top with oat mixture.
  3. Bake for 30 to 40 minutes, until browned and bubbly. Let rest at least 10 minutes before serving with some frozen soy yogurt.
 Comments

More Recipes

Barbecue Baked Beans with Tempeh

Three beans and tempeh offer a tangy twist on this Fourth of July staple.
Read More »

Plum Basil Jam

This sweet summer jam will brighten any piece of toast or morning bun.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

A Vegan Cinco de Mayo Brunch

Celebrate May 5th with Mexi-spired twists on classic brunch fare—mimosas included.
Read More »

Dijon Macaroni Salad

Spice up your springtime barbecues with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »