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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Print Recipe
Peach Raspberry Crisp
Course:
Breakfast, Dessert
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.