Navajo-Style Peach Crisp (Vegan Friendly)

• 7 cups fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches)
• 12 cup natural cane sugar (I used half cane sugar and half dark brown sugar)
• 14 cup unbleached flour
• 2 tablespoons fresh lemon juice
• 1 cup unbleached flour
• 23 cup finely ground yellow cornmeal
• 12 cup natural cane sugar
• 12 teaspoon salt
• 12 cup butter (very cold and cut into small pieces)
• 12 cup pine nuts

1. Preheat oven to 375?.
2. Butter or oil an 11x17-inch baking dish.
3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
4. Spread fruit mixture evenly in baking dish; set aside.
5. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt.
6. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
7. Cover fruit evenly with topping.
8. Set the baking dish on a baking sheet to catch any juices that spill over.
9. Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes.
10. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.

fresh peaches, natural cane sugar, flour, lemon juice, flour, ground yellow cornmeal, natural cane sugar, salt, butter, nuts

Taken from www.food.com/recipe/quot-navajo-style-quot-peach-crisp-vegan-friendly-484992 (may not work)