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
1 8x8 crisp
peaches, cut into wedges
room temperature coconut oil
In This Recipe
Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish.
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.
Bake 30-40 minutes, or until the fruit is fully baked and bubbling and the topping is golden.
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. These days, you can keep your eye out for her monthly budget recipe column, Nickel & Dine. Rebecca tests all recipes with Diamond Crystal kosher salt. Follow her on Instagram @rebeccafirkser.