It’s peach season and we are up to our eyeballs in fruit, so of course the first thing I wanted to do was make a peach crisp. I wanted to try something a little different with this veganization, and swapped out the cornstarch in traditional recipes for chia seeds. They soak up the fruit juice and help bind the peaches together; they also add some nice texture and a boost of protein, antioxidants and omega-3s. It turned out wonderfully, and this batch is already gone, so you can guess what I’ll be making (again) this weekend...
4 C. peaches, peeled and sliced
½ C. brown sugar
1 T. chia seed
1 t. cinnamon
½ t. grated nutmeg
½ t. ground ginger
Juice of ½ of a lemon
1 C. rolled oats
½ C. flour (gf option here)
½ C. brown sugar
½ C. coconut oil
½ t. cinnamon
½ t. salt
Prep time: 20-30 min
Cook time: 30-45 min
Yield: one 8”x8” pan, 10-12 servings
-Preheat oven 400 F.
-Process your peaches; using a paring knife, cut longitudinally on the fruit’s indentation, remove the pit and cut the flesh into 4 pieces. Remove the skin and slice each piece into half, depositing the flesh into a mixing bowl or large measuring cup. A bushel should yield roughly 4 cups of fruit.
-Combine brown sugar, chia seed, cinnamon, nutmeg, ginger and fresh lemon juice, then add to the fruit and set aside while you assemble the topping.
-In a separate bowl, combine the oats, flour, brown sugar, coconut oil, cinnamon and salt. There will be clumps of varying size, no problem since it will all melt together into a delicious crisp top in the oven.
-Pour the peach mixture into a greased 8”x8” casserole pan, then add the topping evenly.
-Bake for 30-45 min or until the top is golden brown and peach juice is bubbling happily up around the edges.
-Remove from the oven and let cool before serving.