Another summery peach recipe for you! This is one of my all time favourites and is in fact the recipe my mom used all the time when I was growing up. It comes from the Canadian classic Purity Foods Cookbook from 1967, one she would have used a lot and one I still do use! It was so popular it has been reissued but as you can see here, I have an original :-)
I also inherited the earlier Purity Foods Cookbook from 1945 from my grandmother.....I really love antique cookbooks!
We had this a lot when I was younger as we had a peach tree in our back yard and every late summer when there would be a glut of beautiful ripe peaches mom would make this crisp. In the cookbook it's the recipe for apple crisp (something else we had a lot of) but you can swap the fruit for whatever you like and peaches work so well here. It's a ridiculously easy and very adaptable recipe, works equally well with apples or peaches or even plums as I have blogged before ;-)
However you make it just make sure to serve it warm and with your favourite vegan vanilla ice cream. Heavenly!
1 cup plain flour
1 cup rolled oats
1 cup lightly packed brown sugar
1 tsp cinnamon
1/2 cup vegan butter (100g)
4 cups peeled and sliced fresh peaches
Preheat the oven to 350C / 180F and "butter" a baking dish and set aside. Mix together the flour, oats, brown sugar and cinnamon. Add the butter and cut it in with a pastry cutter, or just use your hands to crumble it in. Take about 1/4 of this mixture and toss it with the peaches then tip the peaches into the baking dish. Cover with the remaining mixture, spreading it out and press down lightly making sure it is all even. Bake for 35 - 40 minutes or until the edges of the crisp are lightly golden and the peaches are tender.
Serves about 6 - 8, depending on the size of your bowls (or stomach!)