We can’t write a cookbook without including something with a crumble topping; they’re just too good. That’s why we came up with this vegan version of crumble, which wasn’t even really that hard (all we had to do was change the butter to margarine—so if you want to make a dairy version, switch back to butter). Serve a nice warm slice with a scoop of ice cream (vegan if you like) and you’ll be in heaven!

　　

Ingredients

serves 6

　　1 prepared piecrust (see page 5)

　　2 (29-ounce) cans sliced peaches

　　1 cup granulated sugar

　　1/4 cup cornstarch

　　2 tablespoons lemon juice

　　1/2 cup margarine or butter

　　1/2 cup brown sugar

　　1 cup flour

　　1/2 teaspoon cinnamon

　　

Step 1

Preheat the oven to 375°F. Press the piecrust into an ungreased 9-inch pie pan.

　　

Step 2

Drain the peaches and place in a large bowl. Sprinkle with the granulated sugar, cornstarch, and lemon juice and stir until fairly well combined. Pour the peaches into the pie pan and spread them out evenly.

　　

Step 3

Place the margarine, brown sugar, flour, and cinnamon in a bowl and mix with a fork, mashing together until crumbly. Spoon the mixture evenly over the peaches and bake for 55 to 60 minutes, or until the top is golden brown. Serve warm or at room temperature.

　　

food trivia

Step 4

One of the first recipes for pie dough appears in a cookbook from 1545 called A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe day. The recipe reads, “To make short paest for tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.”

　　College Vegetarian Cooking