I think I should build an ark.
Is that the stereotypical response when someone mentions the fact that we will be getting 10 straight days of rain in the mid-Atlantic? Yes, it is. And yes, that is actually happening. I am glad I am a strong swimmer.
That aside, I had an amazing weekend! Friday I was able to cook some delicious things to share with y’all. I then got to hang out with my old neighbors, which was fun. It’s nice to find a group of people that you click with, even though you are all so different. A few friends were absent (and dearly missed!), but there’s always next month. Saturday I got to brush up on my Reiki with some additional training – that might be a topic for another time, but I have to say… energy work is amazing and highly recommended! One of those things that you didn’t know you needed until you have had some exposure to it. Saturday afternoon I got to enjoy dinner with some friends I haven’t spent time with in a while, and it was just a really nice weekend. I think the best part was when I inadvertently bought 6 lbs of peaches from a precious little Amish boy and spent the remainder of my free time trying to find ways to use it. Things I made, didn’t document (tasty as they were, some things were a little ugly/sloppy…) but ate came out FABULOUS. Have any of you put peaches in your tomato sauce? No? You should consider it. Maybe I’ll post a little walk-through on Instagram for my Peach Bolognese sauce recipe. Yes, you read that correctly. and yes… tried, tested and approved by picky eaters.
Let’s get right to the point and talk about my Vegan Peach Crisp. While this particular version is not gluten-free, it’s just a glorious throw-together treat for when you buy 6 lbs of peaches from a little boy on the side of the road and need something to do with them. Or, I mean…. if you grocery shop too. It’s fun, it’s quick, and it keeps really well, which is just the best.
Summer Peach Crisp (Vegan, with Paleo-friendly option!)
Prep time: 20 min
Cook time: 40 min
For the filling
- 5-6 peaches (any kind you like!) – peeled, pit removed and chopped
- ¾ cup organic brown sugar
- 1 tsp organic vanilla extract
- 1 tbsp ground cinnamon
- 1/2 tsp allspice
- 1 tsp fresh lemon juice
- ¼ cup vegan butter alternative (or ghee), melted
- Pinch of finely ground Himalayan sea salt
For the crumble topping
- ¾ cup oats (or ground flax for paleo substitute
- 3/4 cup whole wheat flour, or paleo-friendly baking flour (such as Bob’s Redmill mix, or almond flour)
- ¾ cup organic brown sugar
- 8 oz organic vegan butter (cold); or 1 stick cold organic butter, cut into ½ in cubes for non vegans. Note: if using paleo alternatives, add additional ghee because of the dryness of paleo alternatives. Start with using 1.5x the amount of ghee/butter)
- 1 tbsp cinnamon
- 1 tsp allspice
- Preheat oven to 350 degrees F. Lightly grease a glass 9x13in baking dish and set aside.
- In a large bowl, toss peaches with all of the filling ingredients and mix to coat thoroughly.
- In a separate bowl, mix together all of the crumble ingredients except your butter. Once dry ingredients are mixed, add in the butter, a little at a time, pressing the crumble into the pieces of butter. You don’t need to be neat – if anything, really pressing the ingredients into the butter is better. The butter should be reduced into mixture until you’re left with large/coarse crumbs.
- Spread the peach filling evenly within the baking dish, patting gently to make sure there are no gaps. Sprinkle the crumb mixture over the peaches, ensuring all of the peaches are covered.
- Bake for 35-40 minutes, until the top becomes golden and the peach mixture is bubbling. Allow to cool before serving.