What you need:
4 large ripe peaches, pitted and sliced
1 cup fresh blueberries, picked over for stems
1/2 cup firmly packed light brown sugar or a natural sweetener
3/4 cup rolled old-fashioned oats
1/3 cup vegan butter, softened
1 teaspoon ground cinnamon
1/4 teaspoon salt
What you do:
1. Into a 3-1/2- to 4-quart slow cooker, place peaches. Add blueberries and 1/4 cup brown sugar, and stir to combine.
2. In a medium-size mixing bowl, combine remaining 1/4 cup brown sugar, oats, margarine, cinnamon, and salt. Mix well and sprinkle on top of fruit.
3. 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 by Hannah Kaminsky