Vegan Peach Almond Crisp
It’s my blogiversary! Also known as Spices and Spatulas’s 2nd birthday. Okay okay, technically it was on Thursday. But we do what we can, and I always say better late than never! When I started this blog, my photos were boring, my descriptions were long-winded, and I wasn’t really into my original concept (retro recipes- loved the alliteration, hated the limits). Now I am happy to say this blog is what keeps me sane. If I weren’t able to unwind with cooking, I don’t think I’d be able to do anything. As I mentioned recently, I find it unbelievably wonderful and humbling that people besides my mother and Emily have actually even read the blog once, let along read it regularly. I recently realized that cooking is what I want to do 5ever- if this blog could be my job I’d honestly be living the dream. Maybe someday…. But for now, I’d just like to say a thank you, and please enjoy this quick birthday treat- a personal peach crisp!
– 1 cup peaches, cut into wedges (frozen and thawed or fresh)
– 1 tbsp. granulated sugar (optional)
– 3 tbsp. coconut oil (solid)
– 1/4 cup brown sugar
– 2 cups rolled oats
– 1/4 cup chopped almonds
– pinch of salt
– 1 tsp. ground cinnamon plus a bit extra
– 1/4 cup flour
– 1-3 tbsp. water
Preheat the oven to 350 degrees. Toss the peaches with sugar (if using) and set aside. In another bowl, combine the coconut oil, brown sugar, almonds, oats, salt, and cinnamon with a fork until small crumbs form. Add flour. Slowly add water as needed until large crumbs form. Place the peaches in the bottom of a 6-inch pie pan and top with brown sugar crumble and top with a sprinkle of cinnamon. Bake 30-45 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!