Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 6-8
INGREDIENTS // DIRECTIONS
FOR THE FILLING
Ingredients:
5 ripe peaches, sliced
1 large ripe mango, sliced
2 tbsp brown sugar
2 tbsp corn starch
1 tbsp lemon juice
1 tsp vanilla extract
Directions:
Preheat oven to 350°F. Grease your pie dish or tray with vegan butter or coconut oil, or line with wax paper.
Add all the ingredients to your dish. Toss until combined and set aside.
FOR THE TOPPING
Ingredients
1 ½ cup rolled oats
½ cup smooth cashew butter
½ cup cassava flour
¼ cup maple syrup
1 tbsp cinnamon
1 pinch of sea salt
Plant milk (to pour overtop when served)
Directions:
Add all the ingredients to a mixing bowl and fold with a spatula until well combined.
Evenly spread the topping over the filling.
Bake in the oven for 20 minutes or until the edges are a golden brown color.
Serve hot or warm with cold frothed plant milk (I like oat milk) poured over top and enjoy!
Store the rest in the refrigerator for up to 4 days.
If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!
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