My mother makes a killer crisp. I remember walking into the kitchen and finding a hot crisp just out of the oven, sitting in a white casserole dish atop the stove. While I loved sitting down to a bowl of warm crisp with cold heavy cream, I think I preferred standing at the stove, slyly picking crispy pieces of topping out of the pan and sticking them in my mouth. And apparently so does the Man, as find myself constantly swatting his hand away. I'm turning into my mother.
Which goes to show, a good crisp is all about the buttery topping. So making a vegan crisp that's worthwhile could be problematic, but this topping holds its own. Vegan versions of traditional desserts often drive me crazy. I have no desire to eat a mess of mealy chopped nuts and fruits that doesn't taste good, so in my book, a good vegan replica shouldn't be detectable as vegan. So far nobody has been able to tell the difference.
THYMED PEACH CRISP
- 6 fresh peaches, sliced
- the juice of 2 lemons
- 1 tablespoon fresh thyme leaves
- 3/4 cup almond flour
- 1/2 cup traditional rolled oats
- 1 cup mixed walnuts, almonds, and pecans
- 1 teaspoon cinnamon
- a large pinch of sea salt
- 3 tablespoons coconut oil, plus more for greasing, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease a 9"x13" (3 quart) Pyrex baking dish with coconut oil. Set aside.
In a large bowl, toss the peach slices with the lemon juice and thyme leaves. Spread evenly in the prepared baking dish.
Combine the remaining ingredients in the food processor. Pulse until just combined, but not so much that the nuts are obliterated. Spread the topping over the peaches and bake uncovered for about 40 minutes, until the peaches are bubbling and the topping is golden brown. Serve warm, with a scoop of vanilla ice cream or a dollop of my (Coconut) Whipped Cream.
Serves a crew