Summer Strawberry Peach Crisp

Before I begin to describe how delicious this is, let me say this recipe is completely inspired by Chef AJ’s Strawberry Clafoutis! : )

This is my version, without baked banana slices. Instead, I am adding peaches, plus cinnamon and vanilla, and instead of applesauce, I use mashed bananas to perfectly sweeten the crumble topping. It’s amazing!

Made with only simple ingredients, and of course no added oil, this an easy, delicious delight, that’s perfect to serve for (or bring to) any summer gathering. It’s already one of my favorites, and it’s so easy that I’m planning to make it again this weekend for another family celebration!


And if you haven’t already, please order my new book, The Plant-Based for Life Cookbook, at either Amazon or Barnes and Noble!

SUMMER STRAWBERRY PEACH CRISP

Fruit Filling

1 pound fresh peaches, diced (I leave the skins on)
1 quart fresh strawberries, sliced
1 10-ounce jar peach or strawberry fruit-sweetened (no-sugar added) jam

Crisp Topping

2 cups rolled oats
2 teaspoons cinnamon
1 teaspoon baking powder
1 1/2 bananas, mashed
1/2 cup unsweetened nondairy milk
2 teaspoons vanilla extract
sprinkle of salt (optional)

Instructions

Preheat oven to 350 degrees. Have a silicone cake pan ready – either a 10-inch round, or 8-inch square.

Combine peaches, berries and jam in a medium bowl. Add mixture to the baking dish.

To make crisp topping, mix together oats, cinnamon, and baking powder. Add in mashed bananas, milk, vanilla, and salt (if using). Combine well. Crumble topping over the fruit mixture, distributing evenly.

Bake for 45 minutes, or until the top is golden brown and the juices are bubbling. Remove pan from oven, and serve warm, at room temperature, or chilled.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen