MMMMM------------------------PEACH CRISP-----------------------------
6 lg Ripe peaches; peeled,
- pitted, sliced -OR-
4 c Frozen sliced peaches
1/2 c Slivered almonds
1/2 c All-purpose flour; +1 tb
1/2 c Natural sugar
2 tb Fresh lemon juice
3/4 ts Ground cinnamon or allspice
1/2 c Old-fashioned rolled oats
3 tb Vegetable oil
MMMMM--------------------ALMOND BUTTER CREAM-------------------------
1/4 c Almond Butter
1/4 c Vegan butter
1/2 ts Vanilla or almond extract
1/2 c Confectioners' sugar
Almond milk; as needed
Peach Crisp:
Preheat the oven to 375?F. Lightly oil a shallow 1-1/2 qt baking
dish and set aside.
In a large bowl, combine the peaches, almonds, 1 tb flour, 1/4 cup
sugar, lemon juice, and 1/4 ts cinnamon. Mix gently and transfer to
the prepared dish.
In a small bowl, combine the remaining 1/2 cup flour and 1/4 cup
sugar, oats, oil, and 1/2 ts cinnamon. Use your hands or a pastry
blender to mix well until crumbly. Sprinkle evenly over the peach
mixture and bake on the center oven rack until the fruit bubbles in
the middle and the topping is browned, about 30 minutes.
To serve, spoon into 8 individual dishes while still warm and top
with a dollop of the almond cream.
Almond Butter Cream:
Combine the almond butter, vegan butter, and vanilla in a food
processor and blend smooth. Add the confectioners' sugar and process
until smooth and creamy. If a thinner consistency is desired, add a
little almond milk (up to 1/3 cup) and process until it is
incorporated. Uee right away or store in the refrigerator, tightly
covered, for up to 1 week.