Summer Peach Crisp + Weekly Menu
Summer Peach Crisp + Weekly Menu is :
dairy free , lacto ovo vegetarian , veganBy Prevention Rd
Preheat oven to 400 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray.
Place diced peaches in the baking dish. Sprinkle with the corn starch and sugar; mix until corn starch is well-incorporated and soaked into the peaches.
Spread the peaches evenly in the baking dish and set aside.In a large bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon until well-combined.
Add the coconut oil to the bowl and using your hands, massage the oats into the coconut oil until coconut oil is evenly distributed throughout the oats and the mixture is pebble-like in consistency.
Spread the oat mixture evenly over the peaches and bake for 1 hour. Allow to cool for 10-15 minutes before serving.
Wine Pairing :
- cream sherry
- moscato dasti
Crisp works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.