The perfect summer dessert.
Peach Raspberry Crisp
Servings: 0
Ingredients
- 3 cups sliced peaches fresh or frozen
- 1 cup raspberries
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup flour I like whole wheat pastry flour
- 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
- 1 tablespoon vanilla
Instructions
- Preheat the oven to 375 degrees.
- Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
- Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
- Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.
Notes
Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.