"Navajo-Style" Peach Crisp (Vegan Friendly)

From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Filling

• 7  cups  fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches)
• 1⁄2 cup  natural cane sugar (I used half cane sugar and half dark brown sugar)
• 1⁄4 cup unbleached flour
• 2  tablespoons fresh lemon juice

• Topping

• 1  cup unbleached flour
• 2⁄3 cup  finely ground yellow cornmeal
• 1⁄2 cup  natural cane sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup butter (very cold and cut into small pieces)
• 1⁄2 cup pine nuts

Directions

1. Preheat oven to 375?.
2. Butter or oil an 11x17-inch baking dish.
3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
4. Spread fruit mixture evenly in baking dish; set aside.
5. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
6. Cover fruit evenly with topping.
7. Set the baking dish on a baking sheet to catch any juices that spill over.
8. Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.