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

  • Makes an 8x8 crisp (or 4 6-inch crisps)
  • 4 cups peaches, cut into wedges
  • 1/2 cup coconut oil (solid)
  • 1/2 cup brown sugar
  • 4 cups rolled oats
  • 1/2 cup chopped almonds
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1/4+ cups gluten free oat flower
  • 1-3 tablespoons water or non-dairy milk
In This Recipe
  1. Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish.
  2. In another bowl, combine the coconut oil, brown sugar, almonds, oats, salt, and cinnamon with a fork until small crumbs form. Add oat flour. Slowly add water or non-dairy milk as needed until large crumbs form. Place the crumble on top of the peaches with a sprinkle of cinnamon.
  3. Bake 30-40 minutes (checking every 5 minutes after the first 30) until the fruit is fully baked and bubbling and the crumble is golden. Eat it all yourself directly out of the pan with a fork and a glass of champagne- I mean, serve at your next picnic!

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Rebecca Firkser is a New York City-based food writer and cook. Her byline has appeared in number of publications, among them Food52, TASTE, Extra Crispy, Healthyish by Bon Appetit, and Tasting Table.