Vegan Nutty Peach Crisp

• The filling
• 6 Ripe Peaches
• 1 tablespoon Real Maple Syrup
• 1 ounce Brandy or Spiced Rum (optional)
• The topping
• 3/4 cup Old-fashioned Rolled Oats, GF if necessary
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Cinnamon
• 1/2 cup Chopped Pecans
• 1 ounce Brandy or Spiced Rum (optional)

1. Preheat oven to 350. Spray a glass pie plate, or 8x8 glass dish, with vegan cooking spray.
2. In a bowl, toss sliced peaches with syrup and brandy, if using. Spread into a layer in the pie plate.
3. In the same bowl (less dishes, y'all!), mix the topping ingredients together well. Spread into pie plate, to completely cover the peaches.
4. Bake for 30 minutes at either the top or middle rack position. Remove from oven and let cool, allowing the juices to thicken, for 10-15 minutes.
5. Scoop into serving bowls, and top with coconut whipped cream, soy or almond vanilla ice cream, or eat it as is!

filling, peaches, maple syrup, brandy, topping, oats, olive oil, ground cinnamon, pecans, brandy

Taken from food52.com/recipes/22930-vegan-nutty-peach-crisp (may not work)