1 cup coarsely lucy's cookies crushed (Ginger Snap, Cinnamon Thins, Oatmeal, or Sugar)
3.5 tablespoons dairy-free margarine
0.3 cup flour blend gluten-free all-purpose
2 tablespoons juice of lemon fresh
2.5 pounds peaches peeled cut into 1/2-inch wedges
1 pinch salt
Equipment
frying pan
oven
baking pan
Directions
Preheat your oven to 400°F.In a skillet, melt 1-1/2 tablespoons of the margarine or 1 tablespoon of the coconut oil.
Add the peaches and cook over medium-high heat, stirring occasionally, until just softened, about 8 to 10 minutes.
Add 1/4 cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes.
Pour the peaches into an 8-inch square baking dish.While the peaches are cooking, stir together the flour, salt, and remaining 2 tablespoons of brown sugar with a fork.
Add the remaining 2 tablespoons of margarine or coconut oil, and stir until the mixture resembles coarse meal.
Add the crushed cookies, and stir until incorporated.Press the topping into clumps and sprinkle it over the peaches.
Bake the crisp for 15 minutes, or until the top is lightly browned and the filling is bubbling.
Let cool slightly, then serve as is, or with vanilla dairy-free ice cream!
