Father's Day

Vegan Peach Almond Crisp

June  2, 2014
3 Ratings
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
  • 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
  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
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.

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.
Author Comment
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.