Stone Fruit Crisp

This recipe comes from Katiebird Bakes. I made a small modification to make it vegan. This is a delicious, flexible, durable dessert that keeps nicely in the fridge for leftovers. You can use any combination of stone fruit. I used peaches, nectarines, and plums in my version. This recipe serves 8+.

Ingredients

• 3 pounds ripe peaches, nectarines, plums, cherries, or apricots

• 1/2 cup brown sugar

• 2 Tbsp cornstarch

• 1/2 tsp cinnamon

• pinch of nutmeeg

• 2 tsp lemon juice (or a little more if you like a tart flavor)

For the Oat Topping

• 1/2 cup butter (I used Miyoko’s regular. You can use unsalted)

• 1/2 cup brown sugar

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 cup all purpose flour

• 1 cup rolled oats

• 1/2 cup copped nuts (pecans, almonds, or walnuts)

Instructions

1. Preheat oven to 350 degrees F. Halve, pit, and slice the fruit into 1/2 inch wedges (halves for cherries). You don’t need to peel them. I didn’t peel anything. Placed the sliced fruit in a 9x13 baking dish.

2. Mix the brown sugar, cornstarch, cinnamon, nutmeg and lemon juice together. Mix gently with fruit until evenly combined.

3. For the oat topping, melt the butter. Whisk in brown sugar, cinnamon, and salt. Then stir in the flour, oats, and nuts.

4. Scatter the oat topping evenly over the fruit. Bake for 55-60 minutes, or until the topping is golden brown and you can see the fruit filling bubbling up the sides.

5. Let cool for a few minutes before serving. It’s lovely with vegan vanilla ice cream!

• You can halve the entire recipe and bake in an 8x8 inch pan. In this case, cook a little shorter (35-40 minutes or until crisp topping is browned and fruit is bubbling. Enjoy!!!