vegan peach crumble

Ingredients:

8 cups of peeled and sliced peaches (10 - 12 peaches)

1/2 cup sugar

Crumble Topping:

1 1/4 cup  whole wheat. flour (use 1/2 wh. wheat or spelt flour if you like)

1 1/4 cup oats

1 tsp cinnamon

1 cup chilled Earth Balance or other veggie spread

1/2 cup brown sugar

1/2 tsp salt

Directions:

Preheat oven to 375 degrees

Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches for 1 minute. Scoop them out with a slotted spoon and plunge into cold water to loosen the skins. Slip off the skins, using a paring knife

Cut the peaches in half and remove the stones

Slice peach halves evenly into 1/2 inch wedges

Mix peaches and sugar together and spread evenly in cake pan

TOPPING:

Add the cold veggie spread to the flour

Use a pastry blender to cut into small pieces blending with the flour

Add the oats, brown sugar, salt and cinnamon

Using your hands, rub all topping ingredients together until the mixture is crumbly

Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay

Bake at 375 degrees for 30 minutes or until the topping is browned

Cool on a rack for 1/2 hour before serving

Serve peach crisp warm with non-dairy ice cream or Coconut Whipped Cream