Ripe and juicy peaches make this the perfect summer dessert. Experiment with other types of fruit, for example apples and/or berries.
peeled and sliced
whole wheat pastry flour
cup + 2 TBS
minimally processed sugar
e.g., Turbinado, Succanat, dried cane juice, date sugar, etc.
Earth Balance, at room temp
or other vegan margarine
Preheat oven to 350.
Peel and slice peaches. To make peeling easier, drop whole peaches in to very hot water for 2 minutes. Peel should rub right off once removed from water.
In medium bowl combine peaches, cornstarch, maple syrup and lemon juice. Stir until combined and peaches are evenly coated.
Combine flour, oats, sugar, margarine, cinnamon, cloves, nutmeg, ginger and salt in small bowl. Stir until combined and crumbly.
Place peaches in 8×8 baking dish, lightly coated with cooking spray. Evenly distribute topping over peaches and bake 40 minutes until crust browned and peaches are bubbling.
Serve warm with a small scoop of non-dairy ice cream. Almond Dream Vanilla is pictured, and my favorite.