During this time of year (August), Boulder gets delivery of delicious local Palisade, Colorado, peaches. And, this Easy Peach Crisp with Oats is a great way to use them. Peaches don't last long, especially if they're ripe.
Of course, peaches are wonderful by themselves and I really enjoy them for dessert or sliced on my oatmeal or in a smoothie. You could peel and slice and freeze them, as well, to have your very own supply all year long. Be sure to lay them out separately on a baking sheet so they don't stick together. Then gather them up once they're frozen and put them into a container.
This easy peach crisp with oats is a good choice for company, as well. You could serve it with vanilla vegan ice cream or a dollop of cashew cream. I recently tried a cashew ice cream and it was very delicious!
Peeling the peaches is probably the hardest part of this recipe. A fast way to do that is to immerse them in boiling water for 30-60 seconds, From there, the skins should easily slip off. See the quick "how to" video below.
Most toppings for crisps use butter and the substitution of almond butter is a much better choice. If you want less fat, try this with a little more applesauce for moisture. Also, for a gluten-free version, choose gluten-free oats. I make my granola with applesauce (no fat) and it turns out great.
Don't forget you could even eat this for breakfast.
Plant-based desserts are not only delicious, but satisfy your sweet-tooth:
- Baked Apples with Cashew Cream
- Vegan Cherry Chocolate Ice Cream
- Blueberry Lemon Coconut Bars
- Chai Spice Apple Muffins
- Carrot Chocolate Chip Cookies
I want to acknowledge Donna Manquen who helped develop this recipe. She teaches a plant-based nutrition program, including recipes and cooking instruction, in Buffalo.
I'd love to hear your feedback in the comments below for this Easy Peach Crisp with Oats! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking