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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
- Preheat the oven to 350 degrees. Place the peaches in the bottom of an 8x8 glass baking dish.
- 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.
- 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!
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Picnic Recipe