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Parve
Easy
1 Hour, 30 Minutes
Diets 
This recipe needs no intro. Just make it. It’s peachy perfection!
4 to 5 peaches, sliced (about 5 cups)
1 and 1/2 cups blueberries
1 and 1/2 cups strawberries (fresh or frozen)
1/2 cup Haddar Brown Sugar
1 tablespoon + 1 to 2 teaspoons cornstarch
1 tablespoon Gefen Vanilla Extract
1 cup all-purpose flour, such as Glicks
1/2 cup old-fashioned oats
1/2 cup Haddar Brown Sugar
1 teaspoon cinnamon, divided
salt
12 tablespoons (1 and 1/2 sticks) cold margarine, cubed, divided
4 tablespoons Gefen Maple Syrup
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, toss together peaches, berries, brown sugar, one tablespoon plus one or two teaspoons cornstarch (use two teaspoons for a thicker filling) and vanilla.
Spread the fruit out into a 10-to-12-inch baking dish.
To make the topping, combine the flour, oats, brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt in a medium bowl. Add 8 tablespoons margarine, cutting the margarine into the dry ingredients with a fork. Crumble the mixture and sprinkle over the fruit. Cover with foil and bake 30 minutes.
Meanwhile, add remaining four tablespoons margarine to a small pot and set over medium heat. Allow the margarine to brown lightly until it smells toasted, about two to three minutes. Remove from the heat and whisk in the maple syrup, remaining 1/2 teaspoon cinnamon and a pinch of salt. Remove the crisp from the oven, remove the foil, and drizzle the syrup over the crisp. Bake uncovered for another 25 to 30 minutes.
Let cool slightly. Can be served as dessert alongside a scoop of ice cream.
Photography and Styling by Chay Berger
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Delicious!
Used nectarines instead of peaches, blended strawberries & coconut oil in place of marg.
I have made this recipe a bunch of times for Sukkos and it is delicious and so perfect.
Can we swap the margrine for canola oil?