{Allergy Free} Peach Crisp

Peach Crisp

Crust

1 cup flour blend

1/2 cup rolled oats (Gluten Free)

1/3 cup dark brown sugar

1 tsp cinnamon

1/2 cup Earth Balance

1/2 tsp xanthan gum

Filling

1 1/2 tsp egg replacer whisked with 2 T rice milk

1/2 cup sugar

1 T flour blend

1/8 tsp xanthan gum

1/4 tsp salt

2 large peaches (or 3 medium peaches) peeled and chopped

Glaze

1/2 cup powdered sugar

2 tsp rice milk

1/2 tsp vanilla extract

Line 8x8 baking pan with foil and spray with cooking spray.
Mix the ingredients for the crust together and cut in the Earth Balance until mixture is crumbly.
Reserve 3/4 cup of mixture.
Press remaining mixture on bottom of pan evenly.

For filling:
Whisk together all ingrediets except peaches.
Gently fold in peaches.
Pour on top of crust.
Top with left over crust mixture.
Bake at 350 for 30 minutes or until golden brown on top.
Cool completely before adding glaze.

For glaze:
Whisk together all ingredients and pour over dessert when cool.