September 10, 2013 September 10, 2013/ Morgan 
Crap I keep forgetting to post this. I’m going to be brief(er than usual) because I’m tired and you can tell a lot from the pictures and the title.
It’s my favorite oatmeal cookie recipe transmorphed into an amazing vegan peach crisp with lots of good stuff. There.
Now go make it and eat it. Then tell me how much you ate in the comments below! (I ate 3/4 of the recipe. There, I said it. My conscience is now clear and I can go to bed. When I’m done typing the rest..)
Oh and we poured vanilla soy creamer over top because we didn’t have any ice cream. It was still awesome as can be. But I suggest ice cream if you can get your hands on some.
Vegan Peach Crisp with Oatmeal Cookie Crumble
serves…? Me + 1 &1/2. Probably 6-8 real servings.
- 6 big peaches, chopped
- juice 1 lemon
- 2 Tbsp sugar
- 2 Tbsp flour
- 1/2 cup all purpose flour
- 3/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar (or whatever.. regular sugar.)
- 1/4 cup earth balance vegan spread (OR applesauce)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (fresh!!!!!!!)
Preheat oven to 350 degrees.
Toss your peaches, lemon juice, 2 Tbsp sugar and 2 Tbsp flour together in a large baking dish (I used a big oval thing so I don’t know the size. 9×9 would probably work or even 9 x13 would be fine.)
In another bowl mix all of the other ingredients together. Use your hands to crumble it up. It should be like.. a crumble topping consistency! Hooray!
Now sprinkle that stuff all over the top of the peaches.
Cover it with foil or a lid and bake for 15 minutes. Then take the cover off and bake for another 30 minutes or until crispy on top.
Take out, top with ice cream (or creamer!) and be a happy person.
September 10, 2013/ Morgan/ 
