What you need:
4 large ripe peaches, pitted and sliced
1 cup fresh blueberries, picked over for stems
½ cup firmly packed light brown sugar or a natural sweetener
¾ cup rolled old-fashioned oats
⅓ cup vegan butter, softened
1 teaspoon ground cinnamon
¼ teaspoon salt
What you do:
- Into a 3½ to 4-quart slow cooker, add peaches. Add blueberries and ¼ cup brown sugar, and stir to combine.
- In a medium-size mixing bowl, combine remaining ¼ cup brown sugar, oats, margarine, cinnamon, and salt. Mix well and sprinkle on top of fruit.
- Put lid on cooker slightly askew to let steam escape. Cook on high for about 2 hours. If too much liquid remains, remove lid and cook 30 minutes longer. Serve hot.
Photo credit: Hannah Kaminsky
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