I’m not a baker. It involves measuring, math, and patience. I’m not good at any of those things. Crisps are perfect for people who care not to measure. They are obviously a rebel dessert. It’s the end of peach season in Michigan and I could not put the siren sound of the white and flame peaches out of my head a second longer and so I bought maybe a few too many which resulted in sharing. I’m so good at sharing!
I give you a recipe for people who hate measuring (for those of you that can’t help yourself, approximate/actual measurements accompany my very scientific ones): Rustic Vegan Peach Crisp
Ingredients:
- A dozen or so peaches, prepped in removal of skin and pit and sliced (I got 4-6 slices per half of peach-they were quite large-see very scientific here)
- 2 handfuls of brown sugar (this is roughly 1/2 C total)
- Sprinkle of cinnamon
- Dash of salt
- 4 handfuls of oats (use the real kind, not the quick ones-this is roughly 1 C total)
- 1/2 stick Earth Balance, at room temperature (margarine-which is 1/4 C)
Directions:
Preheat oven to 375 degrees.
- Prep peaches, if you work quickly you don’t have to bother with lemon juice to keep them from browning. Put slices into a pie pan or other small baking pan you have. I made three batches, used 2 pie pans and an 8 x 8 baker.
- Sprinkle cinnamon and salt on prepped peaches.
- In large bowl combine, oats, Earth Balance (softened) and sugar. Squish around with your hands until chunky and mixed well-this is your “crisp.”
- Put crisp onto peaches in pans, you are making a little crust to seal in the peach juices.
- Bake x 15-20 minutes, until your peaches are tender and the crisp is well, crisp.
Note: With some crisps there is a bunch of juice associated with the fruit caused by adding lemon juice, or letting it sit for too long before baking. If you hustle you won’t have to add anything to thicken the juice (as there won’t be much to thicken) and you get pure fruit flavor with nothing to get between you and immediate bliss.
Categorizing this under “breakfast” and “dessert” as I did eat it for breakfast this AM-don’t judge me.
Veg Bon Vivant 