Category Archives: crisps & crumbles

Vegan, Gluten-Free Peachy Berry Crisp

Our annual trip to Maine is coming up in just five weeks. In addition spending my days dreaming about what treasures I’m going to pick up at Iverstudio and tiptoeing into the ocean at Fine Sand Beach, I’m diving deep into menu planning.

Vegan, Gluten-Free Peachy Berry Crisp

I cook a primarily vegan, gluten-free menu up there to accommodate all of our various dietary needs. It works for us, and even the guests we’ve had who don’t regularly eat that way seem to enjoy it. We have a list of staple meals—vegan Everyday Cassoulet is always the #1 request—but I am constantly on the lookout for new things to add to our repertoire. Beyond three square meals a day (plus a lot of guacamole), I most look forward to making a vegan, gluten-free dessert for my friends and my blog.

Last year’s offering was an easy Vegan, Gluten-Free Apple Crisp. It was fall on the island, so going with apples made perfect sense. Now in the heat of summer, I’m giving that recipe a peachy berry spin!

Vegan, Gluten-Free Peachy Berry Crisp

I punched up the original recipe with loads of fresh peaches, brown sugar and lemon, and just a hint of spice—enough so you know it’s there, but not enough to overwhelm the fruit. Once the peaches are prepared and tossed with all that goodness, a cup of fresh blueberries are added to the mix. You could add any berry you like here and it would work, but keep in mind that some may leach color more easily than others.

The crisp topping is made primarily with almond flour, gluten-free rolled oats, brown sugar and vegan butter (or coconut oil). A thick layer is scattered over the filling, and then the whole thing is baked until golden, piping hot, and screaming for a scoop (or two or three) of your favorite vegan vanilla ice cream. I’m an oat milk vanilla girl myself.

Vegan, Gluten-Free Peachy Berry Crisp

Vegan, Gluten-Free Peachy Berry Crisp is super summery and wildly quick and simple to make. It’s perfect for cookouts and dinner parties, but if you can swing it, it’ll really hit the spot on vacation with two of your favorite people.

Vegan, Gluten-Free Peachy Berry Crisp
Vegan, Gluten-Free Peachy Berry Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
5 cups sliced ripe peaches (about 7-8 medium peaches)
juice of 1/2 lemon
1/2 cup light brown sugar, packed
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon Kosher or sea salt
1 cup fresh blueberries

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup light brown sugar, packed
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Place peach slices in a medium mixing bowl and toss with lemon juice, brown sugar, cornstarch, cinnamon, ginger, and salt. Add blueberries and gently fold together. Transfer to the prepared baking dish.

Make the topping. In a medium mixing bowl (I just wipe out the one I used for the fruit), whisk together oats, almond flour, sugar, and salt. Add melted butter (or coconut oil) and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the fruit.

Bake 28-30 minutes, until topping is browned and peaches are tender. Let cool 10 minutes before serving in bowls with dairy-free vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Vegan, Gluten-Free Apple Crisp

It may surprise you to learn that all our meals in Maine are vegan and gluten-free. While we don’t all subscribe to that diet year-round, keeping everything this way accommodates everyone (and keeps me from making multiple dinners). While those limitations may stymie some cooks, I do my best to lean all the way in, making sure that our baked goods and desserts fit the same parameters—it’s more fun to bake when everyone can enjoy the final product.

Vegan, Gluten-Free Apple Crisp​

Over the years, our Maine menus have included gluten-free graham crackers, baked oatmeal, blueberry popsicles, pumpkin oatmeal, peanut butter cookies, and a sheet cake. Knowing we’d be up there for the autumnal equinox this time around, this year’s major dessert offering was an easy and seasonal Vegan, Gluten-Free Apple Crisp.

Oh, y’all, I love crisps. They’re so easy and so satisfying—they hit all the same buttons as pie, but they’re a tiny fraction of the work. You can make them with pretty much any fruit, changing up the spices and such to suit whatever it is you have on hand, and—oh yeah—you can serve them warm from the oven without any concern for structural integrity. They’re not recipes for instant gratification, but when it comes to baking from scratch, they’re not far off!

This Vegan, Gluten-Free Apple Crisp has the same steps as the traditional variety: make the filling, make the topping, layer them, then bake ‘til bubbly and serve with vanilla ice cream. The only differences here are that the butter is vegan, the flour is made of almonds, and the ice cream is dairy-free. The crispy, nutty, oat-laden topping and the perfectly spiced apple filling you love are all still there, and they are spectacular. Especially when eaten with friends you love on an island off the coast of Maine.

Vegan, Gluten-Free Apple Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
4-5 large apples, peeled & thinly sliced (5 cups slices)
2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream (optional)

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Make the filling. Place apple slices in a medium mixing bowl and toss with vinegar, sugar, cornstarch, cinnamon, nutmeg, and salt. Transfer to the prepared baking dish.

Make the crisp topping. In a medium mixing bowl (I just wipe out the one I used for the apples), whisk together oats, almond flour, sugar, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the apples.

Bake 28-30 minutes, until topping is browned and apples are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Friday Favorites: Peaches

Friday Favorites: Peaches

Late summer means stone fruits are out in full force, and while I won’t turn my nose up at apricots, plums and nectarines, none is more iconic than peaches! Anywhere I go right now, I seem to run into them. Peach cakes, scones, cobblers, pies—they’re inescapable, even in my own kitchen. Not that I’m complaining. Here are some of my favorite peach desserts from the archives.

Friday Favorites: Peaches

Peach Pie

It doesn’t get much more classic than peach pie! Mine is made with a just the barest hint of spice and wrapped up in a delicious whole wheat crust.

Friday Favorites: Peaches

Peach Tart

What’s easier than pie? This Peach Tart! It’s a sheet of rough puff pastry topped with a fresh peach mosaic and the tiniest amounts of sugar and butter, assembled in no time and baked to golden peachy perfection.

Friday Favorites: Peaches

Peach Crisp

And what’s even easier than a Peach Tart? Peach Crisp! This classic dessert begins with sweetened fresh peaches, gets topped up with an oaty, nutty crumble and is baked until bubbly and begging for vanilla ice cream.

Friday Favorites: Peaches

Peach Upside-Down Cake

Here, a mosaic of ripe sliced peaches are baked underneath a brown sugar batter, then inverted to reveal a sweet, sticky, summery upside-down cake.

Friday Favorites: Peaches

Peachy Paleo Cheesecake

This delicious cheesecake is completely vegan and gluten-free, and sweetened with maple syrup. It’s chilled until firm, then crowned with sliced fresh peaches and another drizzle of maple syrup. It’s non-traditional, but delicious—a no-bake dessert for everyone.

What’s your favorite thing to make with peaches? Let me know in the comments or on social media!

Black & Blueberry Crisp

Black & Blueberry Crisp

After a whole bunch of scheduling mayhem, we finally booked our annual vacation to Swan’s Island, Maine, this week, so that is low-key all I’m going to talk about for the next 72 days or so. Sorry, not sorry.

Black & Blueberry Crisp

Oh yes, I have Maine on the brain, which for me means allll the summer berries. What better time to break out my favorite thrifted dishes from Iverstudio and make a Black & Blueberry Crisp? This will surely tide me over until I can pack up a vehicle and escape New York City. Right? Riiiight???

Anyway…

Crisps are one of the simplest desserts out there. Easier than pie in every way and just as good, they are perfect for beginner bakers and seasoned pros alike. Just mix up a simple pie filling, put it in a buttered pan, bury it in oaty, nutty crumbles, and bake until…well, crisp.

Black & Blueberry Crisp

Scoop the warm crisp into cute dishes, and finish with vanilla ice cream and more berries. Devour while determining how many vintage Maine sweatshirts is a reasonable number to have in your Etsy check-out cart. Is it four? I hope it’s four.

Black & Blueberry Crisp
Black & Blueberry Crisp
makes about 6 servings

Filling:
2 cups fresh blackberries (about 12 ounces)
2 cups fresh blueberries (about 12 ounces)
2/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup chopped nuts of choice (I used hazelnuts), optional
1/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
5 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional
more blackberries & blueberries, optional

Preheat oven to 350F. Grease an 8- or 9-inch casserole dish with butter. Set aside.

Make the filling. Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit while you prepare the topping.

Make the topping. In a medium mixing bowl, whisk together oats, flour, light brown sugar, nuts, cinnamon, and salt. Add melted butter and stir until everything is saturated and clumps form.

Transfer berry filling into the prepared casserole dish. Scatter topping onto the berries.

Bake 28-30 minutes, until topping is browned and berries are tender & bursting. Let cool 10 minutes before serving in bowls with vanilla ice cream and more berries, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.
Black & Blueberry Crisp
Black & Blueberry Crisp

Peach Crisp

Peach CrispAs far back as I can remember, I’ve hated cooked peach desserts. For years, I turned my nose up at every single peachy thing under the sun. But then I started baking, and…you know how it’s sometimes easier to get kids to try new foods if you involve them in the cooking? Well, the same goes for adults who have an aversion to cooked peaches. For every peach pie, peach tart or peach upside-down cake that comes out of my kitchen, I become a little less averse. Add this Peach Crisp to that list and I guess it’s time to just admit to myself (and all of you?) that I am a person who likes peach things now.

There, I said it. Now I (we?) can move forward.Peach CrispMy take on Peach Crisp is pretty classic. Ripe peaches are tossed with sugar and just the tiniest hint of spice, then sprinkled with an oat and almond topping and baked until brown and bubbly and begging for a scoop of ice cream.Peach CrispPeach CrispPeach CrispPeach CrispThis is probably the easiest of all the peach desserts I’ve made—no peeling of peaches, no pastry, nothing that has to stay cold or be ruined forever. Just lightly-sweetened and spiced ripe peaches and a crisp topping so simple I have it memorized.Peach CrispPeach Crisp is one of those desserts that can be made on the fly. Where pies and tarts require you to prep ahead, the assembly of this homestyle dessert takes all of twenty minutes and bakes in thirty. The most difficult part is waiting another ten or so before digging in. The only thing that could ruin this dessert is burning your mouth on piping hot filling!Peach CrispI really can’t get enough of this dessert, y’all. It’s sweet, tangy, crispy, crunchy and summery as all get-out! It keeps well for days, too. The crisp topping retains its texture remarkably well, even after your fourth day dipping into it in the fridge. It’s as good cold as it is hot, but either way, don’t skip the ice cream.Peach Crisp

Peach Crisp
makes one 8-inch dish, about 6 servings

Filling:
5-6 medium-large ripe yellow peaches (about 5 cups after slicing)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon fresh lemon juice (or apple cider vinegar)

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sliced almonds
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
5 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional

Preheat oven to 350F. Grease an 8-inch casserole dish with butter. Set aside.

Pit peaches and slice into 1/4-inch slices–you should have about 5 cups pf slices. Place them in a medium mixing bowl and toss with sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Transfer to the prepared baking dish.

Make the topping. In a medium mixing bowl (I just wipe out the one I used for the peaches), whisk together oats, flour, light brown sugar, sliced almonds, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated and clumps form. Scatter topping onto the peaches.

Bake 28-30 minutes, until topping is browned and peaches are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.Peach CrispPeach Crisp