Our Peach Crisp is the perfect example of just how easy it is to make a plant-based version of your favorite warm summer dessert. The filling includes peaches, maple syrup, vanilla extract, and cinnamon, which are simmered on the stove until fork tender. The crumble topping is a delightful combination of walnuts, coconut, maple syrup and vanilla extract. Layer the elements in a baking sheet and you are 15 minutes away from enjoying a fruity homemade treat that is sure to become a seasonal family favorite.
4 1/2 cups peaches, fresh, chopped
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1 1/2 cups walnuts, halved
1/2 cup coconut, shredded, unsweetened
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
Preheat oven to 350°F.
Over medium heat, combine all filling ingredients in a saucepan and heat until boiling. Reduce heat and simmer until peaches are tender. Turn off stove and let sit while preparing topping.
To make topping, pulse walnuts and coconut in food processor until crumbly. Add maple syrup and vanilla extract and pulse again until combined.
Add peaches to 9×9 baking dish. Sprinkle crisp over top and bake 15 minutes or until lightly golden brown. Serve warm.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.