Vegan Peach Almond Crisp
Rebecca Firkser
- Serves
- 1 8x8 crisp
- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
Crisp is my go-to picnic recipe. Not only is it delicious served piping hot on a blustery spring day in the park (if you're one of those people who times everything perfectly,) but it's also fantastic at room temperature or cold-- a treat that can be enjoyed at any temperature + peaches just spells happiness in my book! I'm a fan of making crisps vegan (and gluten free); there's nothing sadder than when one is proudly ladling out a homemade dessert and a friend announces they'll be abstaining because of dietary restrictions. Don't retreat in horror from the lack of butter! Coconut oil is magic.
Ingredients
- 4 cup peaches, cut into wedges
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- 1/2 cup room temperature coconut oil
- 1/2 cup brown sugar
- 2 cup rolled oats
- 1/2 cup chopped almonds
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1-3 tablespoon non-dairy milk
Featured Video
Vegan Peach Almond Crisp
Directions
- Step 1
Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish.
- Step 2
In a small bowl, combine the coconut oil, brown sugar, almonds, oats, salt, and cinnamon with a fork until small crumbs form. Slowly add water or non-dairy milk as needed until large crumbs form. Place the crumble on top of the peaches.
- Step 3
Bake 30-40 minutes, or until the fruit is fully baked and bubbling and the topping is golden.