Prep Time: 15 Minutes
Cook Time: 45 Minutes
Crispy-ness:
1 cup Oats (I like Old Fashioned)
1/2 cup Whole Wheat flour
1/2 T Cinnamon
1/2 t Salt
3 T Agave Nectar
2 T Evaporated Cane Sugar (maple sugar would be a great sub)
1 t Vanilla Extract
2 T Earth Balance, melted (you can sub in coconut oil)
Filling:
7 Large Peaches, sliced (don't bother to peel them!)
3 T Agave Nectar
1 t Cinnamon
1/2 t Vanilla Extract
1 T Water
Preheat the oven to 350.
Mix the Peaches in a large bowl with the agave nectar, cinnamon, vanilla extract, and water. Set aside.
In a medium bowl mix together the oats, whole wheat flour, cinnamon and salt. Add in agave nectar, evaporated cane sugar, vanilla and melted earth balance. Stir together until lumpy and thoroughly mixed.
Spread the peach mixture into greased (I use Trader Joe's coconut oil spray) 9x13 pan. Spread the topping mixture over the peaches.
Cover with foil and bake for 25 minutes. Remove foil and continue baking for 20 minutes.
Voila!
I gave the lovely Diana some Peach Crisp topped with a smidge of SoDelicious Soy Vanilla Ice Cream.
Her words: "On a scale of Yuk to tears, this is goosebumps." As you will come to learn, to Diana, that means pretty damn good.
Enjoy!
No comments:
Post a Comment