Ingredients for Navajo Style Peach Crisp Vegan Friendly
- 2 cups peeled and sliced fresh peaches
- 1/2 cup natural cane sugar (granulated)
- 10 tablespoons (or 1/2 cup + 2 tablespoons) unbleached all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/2 cup butter (or vegan butter/oil as suggested by recipe)
- 1 tablespoon pine nuts
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How to Make Navajo Style Peach Crisp Vegan Friendly
- Preheat oven to 375°F (190°C).
- Lightly grease a 6-inch round ovenproof mini-pie plate.
- Filling: In a medium bowl, combine 2 cups peeled and sliced peaches (or a mix of peaches and nectarines), 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice. Mix gently.
- Pour fruit mixture into the prepared pie plate, spreading evenly.
- Topping: In a separate medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in 1/2 cup vegan butter (or oil) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle topping evenly over the fruit filling.
- Place the mini-pie plate on a baking sheet to catch any spills.
- Bake for 35-40 minutes, or until the fruit is bubbling, the peaches are tender, and the topping is golden brown.
- During the last 5-10 minutes of baking, sprinkle 1 tablespoon of pine nuts over the top for added crunch.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
147g
Fat
39g
Carbs
20g
