Peach Raspberry Crisp (Vegan)

Ingredients:

Directions:

1. Start by making the peach filling. Core the peaches and remove the skin. Slice into wedges. You can substitute canned if you would like but make sure to thoroughly drain the peaches first. Add the peaches to a large bowl with ¼ cup sugar and ¼ tsp salt. Stir to combine, then let sit for 30 minutes.
2. While the peaches rest, make the topping. Add the flour, brown sugar, ¼ cup sugar, cinnamon, ginger, and ¼ tsp salt to a food processor. Pulse 10-15 times to combine. Add the melted/cooled coconut oil and pulse 10-15 times to combine (it will resemble wet sand). Add the oats, pecans, and water and pulse 10-15 times to combine. Place the mixture in the fridge for 15 minutes.
3. Preheat the oven to 400 degrees.
4. Place a bowl underneath a colander. Drain the peaches in the colander, making sure to catch the juices in the bowl. Reserve 2 Tbsp of the juice and discard the rest.
5. Add the peaches back to the bowl with the 2 Tbsp reserved juice. Add the tapioca, lemon juice, and vanilla. Stir to combine.
6. Pour the peaches into an 8x8 baking pan and spread in an even layer.
7. Add the raspberries on top of the peaches in an even layer.
8. Add the topping in an even layer on top of the raspberries. You may need to break apart the topping into smaller pieces but try to cover as much of the top as possible.
9. Bake for 10 minutes then rotate the baking dish and bake for another 10 minutes. The topping should start to brown, and the fruit will be bubbling around the edges. Add an additional 5 minutes if necessary.
10. Remove to a cooling rack and let cool for about 30 minutes. You want the crisp to be warm but not too hot to eat. Serve warm with a scoop of vanilla ice cream.