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