Ingredients
Scale
Peaches:
- 2 cans Peaches, drained.
- 1 tbsp corn starch
- 1 tsp lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 tbsp cane sugar
Topping:
- 1 cup flour
- 1/2 cup vegan butter
- 1/2 cup oats
- 1 1/2 tsp baking powder
- 1/2 cup cane sugar
- 1/2 tsp salt
Instructions
- In a serving dish that will fit into the pressure cooker. Combine all the ingredients for the peaches.
- Topping mix: In a separate bowl, combine the flour, sugar, baking powder, and salt together.
- Cut in the vegan butter with a pastry cutter or hands until pea size.
- Layer the topping onto the peach mixture. Lightly combine the coating with the peaches.
- Pour 1 cup water in the bottom of the Crock-Pot® 6-Quart Express Crock Multi-Cooker, turn it on.
- Place the dish inside, cover the top with aluminum foil to prevent water from seeping in, close the steam valve, and cover.
- Press dessert, then pressure cooker, set to high and the duration of 10 minutes.
- Allow for a slow release of 15 minutes, then remove top and let sit for 5 minutes.
- Preheat the oven to low broil. Remove the aluminum foil and place in the oven for 3-5 minutes until you slightly brown the top.
- Remove from heat, allow to slightly cool. Serve with vegan ice cream and a pinch of cinnamon.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4