Chef: Vicki Brett-Gach
Makes: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients

Filling

  • 3 c fresh blueberries
  • 4 medium peaches, sliced or chopped (unpeeled)
  • 1/4 c Sucanat or organic sugar
  • 1/4 c white whole wheat flour
  • squirt of lemon juice

Topping

  • 1/2 c white whole wheat flour
  • 1/2 c quick oats
  • 1/4 c Sucanat or organic sugar
  • 1/4 c organic brown sugar
  • 1/2 t baking powder
  • 1 t cinnamon
  • 1/4 c plain or vanilla nondairy milk

Directions

  1. Preheat oven to 375 degrees. Have ready an ungreased 9x13 inch baking pan.
  2. To make the filling, combine blueberries, peaches, sweetener, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.
  3. To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the milk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.
  4. Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
  5. Remove from oven, and serve hot, warm, or at room temperature.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

Comment

Print Friendly and PDF