Very Berry Peach Crisp

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I try to avoid sugar, but this fruit-based dessert satisfies my craving when I want something sweet. If peaches aren’t in season, try using nectarines or pears. It is delicious à la mode with some coconut ice cream. Just make sure you train the next day!

  • 3 cups peaches, sliced thin
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 2 tbsp lemon juice
  • 1 cup Earth Balance butter substitute
  • 1/2 cup apple juice
  • 3 tbsp maple syrup
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped
  • 1 tsp vanilla flavor (not extract)
  • 4 cups rolled oats
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp allspice
  • 1/2 tsp salt

Preheat oven to 375 degrees F. Grease a 9x13 baking dish with Earth Balance.

Place peaches in a large bowl and pour the lemon juice over the top. Add berries and gently stir to combine. Set aside.

In a small saucepan, melt butter substitute over low heat. Add in apple juice and maple syrup. Remove from heat and let cool to room temperature.

In a large bowl, combine nuts, vanilla, oats, flour, allspice, and salt. Stir in butter mixture until well combined. Pour half of this mixture into a baking dish. Top with fruit, spreading evenly. Pour the remaining mixture over the fruit and bake for 35 minutes, or until golden brown on top. Let cool for one hour and serve warm.

From Meat is for Pussies by John Joseph. Copyright © 2014 by John Joseph. Reprinted courtesy of HarperWave, an imprint of HarperCollins Publishers.

Categories: 
DessertsSummerVegan
Yield: 
Serves 8–10

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