Peachy Keen Crisp

Preheat the oven to 350°F and grease an 8x8 inch baking dish with 1 tbsp vegan butter.

Slice the 8 peaches and place them in a large bowl.

Add 1 tbsp lemon juice to the sliced peaches and toss to coat. Set aside.

In a food processor, combine 1/3 cup rolled oats, 1 tbsp hemp seeds, 1/4 cup all-purpose flour, 1/4 cup coconut sugar, 1 tsp cinnamon, 1 tsp nutmeg, and a pinch of salt.

Add 2 tbsp vegan butter to the food processor and pulse until the mixture forms crumbly clumps.

If the mixture is too dry, add 1 tsp water and pulse again.

Place the lemon-coated peaches into the prepared baking dish.

Sprinkle the oat crumble mixture evenly over the peaches.

Bake for 15-18 minutes, until the topping is golden brown and the fruit is soft.

Allow the peach crisp to cool for a few minutes before serving warm with your favorite non-dairy ice cream.