Top with a scoop of dairy-free vanilla ice cream and enjoy this fall favorite!
1/2 cup whole-wheat flour
3/4 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon + 1/8 teaspoon salt, divided
1/4 cup + 2 tablespoons canola oil, divided
1/2 teaspoon vanilla
1 teaspoon ground ginger
2 tablespoons fresh lemon juice
1/4 cup pear or apple juice concentrate
1/4 cup sugar
1 tablespoon cornstarch
6 peaches, pitted and sliced
1/2 cup dates, roughly chopped
1/2 cup almonds, roughly chopped
1. Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, cinnamon, and 1/4 teaspoon salt, and slowly pour in 1/4 cup of oil. Set aside.
2. In an 11×7 baking dish, stir together remaining 2 tablespoons oil, vanilla, ginger, lemon juice, juice concentrate, sugar, cornstarch, and remaining 1/8 teaspoon salt. Add peach slices, and toss to coat thoroughly. Stir in dates. Sprinkle in almonds, without stirring, and then top with oat mixture.
3. Bake for 30 to 40 minutes, until browned and bubbly. Let rest at least 10 minutes before serving.
This recipe was originally posted on VegNews.com.