Preheat oven to 170°C (340°F). Grease your casserole tray or pie dish if needed (I used a rectangular casserole dish about 28x15 cm or 11x6 inches).
Filling:
Add all the ingredients directly to your casserole tray. Toss until combined and set aside.
Topping:
Add all the ingredients to a medium-size bowl. Use your hands or a spoon to mix until well combined. The mixture should have small chunks but break apart when crumbled.
Evenly sprinkle the topping on your peaches.
Bake the crisp/crumble in the oven for 15-20 minutes or until the topping is golden brown and the peaches in the middle of the tray are tender.
Serve hot or warm with vegan ice cream, dairy free yoghurt or event coconut whipped cream! Leftovers will keep in the fridge for up to 3 days. Enjoy!
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