Father's Day

Vegan Peach Almond Crisp

June  2, 2014
3 Ratings
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Makes 1 8x8 crisp
Author Notes

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. —Rebecca Firkser

What You'll Need
  • 4 cups peaches, cut into wedges
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  • 1/2 cup room temperature coconut oil
  • 1/2 cup brown sugar
  • 2 cups rolled oats
  • 1/2 cup chopped almonds
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1-3 tablespoons non-dairy milk
  1. Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish.
  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.
  3. Bake 30-40 minutes, or until the fruit is fully baked and bubbling and the topping is golden.

See what other Food52ers are saying.

  • Rebecca Firkser
    Rebecca Firkser
  • Cathy

3 Reviews

Cathy September 12, 2020
Please, please correct the quantity of rolled oats — it can’t be 4 cups! I made the recipe as directed and the topping overwhelms the peach layer and the oats overwhelm the topping.
Rebecca F. September 12, 2020
I'm sorry you had a bummer dessert experience—this should be 2 cups oats. I've edited the recipe to reflect this. Thanks for the flag!
Cathy September 12, 2020
Thank you! I’ll try it again.