Father's Day

Vegan Peach Almond Crisp

June  2, 2014
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

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Makes 1 8x8 crisp
Ingredients
  • 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
In This Recipe
Directions
  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.

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Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.