Got peaches? Wanna make something good with them? Do I have a recipe for you…
But first – a fact about me.
Sometimes I’m cheap. A tightwad. Penny pincher. Skinflint. Scroodge. Miser.
I like a deal and I’m not afraid to admit it.
So, the other day I was at the grocery store and I was about to buy organic peaches and they were stupid expensive. Before I spent the dough, I checked out the marked down produce rack. (I always do this – I’m totally into less-than-perfect-produce) Low and behold, there were 8 marked down (AKA perfectly ripe) organic peaches for less than half the cost of one of the full price peaches I was about to buy.
BAM – 8 organic peaches for $1.99.
Check out the peach haul…
Another fact about me – I’m a damn fine cook.
Here’s what I made from the less-than-perfect-peaches…
That’s what I’m talkin’ bout. Good food for a good price.
Here’s the recipe…
- Fruity Goodness Base
- 4 cups of organic peaches (washed, sliced and then diced)
- 2 tbsp organic cane sugar
- Yummy Crispy Topping
- ½ cup Earth Balance Organic Buttery Spread
- ½ cup organic coconut sugar
- ½ cup organic coconut flour
- pinch salt
- 1 tsp organic cinnamon
- 1 cup organic buckwheat flakes
- Preheat oven to 350
Fruity Goodness Base
- Wash the peaches well
- Slice them into wedges
- Now cut each wedge into 3 pieces
- Sprinkle with sugar and set aside for about ½ hour
Yummy Crispy Topping
- Place cold Earth Balance Buttery Spread into bowl
- Add in organic coconut sugar and blend
- Add organic coconut flour and salt, mix well
- Combine organic buckwheat flakes into the mixture - LEAVE IT LUMPY
- Once the Fruity Goodness Base is all juicy like, put it in an 8" x 8" oven proof pan (glass or metal is fine)
- Spread the Yummy Crispy Topping on top - try to disperse the lumps evenly
- Bake in oven for 30 - 40 minutes
- You want the Yummy Crispy Topping to be brown and the Fruity Goodness Base to be bubbling. When that magic happens - removed the Peachy Keen Crisp from the oven
- Let cool for about 5 minutes before you dive in
- Serve with vegan ice cream for a special treat
I’ve been making fruit crisps for a long time. The recipe is etched into my brain. 4 cups, 1/2 cup, 1/2 cup, 1/2 cup 1 cup, pinch, shake of cinnamon. I could make it in my sleep and it would still be delish.
I make all kinds of crisps. Rhubarb crisp. Apple crisp. Jumble berry crisp. Pear crisp. Apricot crisp. I could go on and on with a Forrest Gump rant here. But I won’t.
Going gluten free and vegan for this recipe is so easy – and the results are so tasty. The Earth Balance Organic Buttery Spread is delish and cooks up just like butta’. The coconut flour gives a slight coconut flavor (go figure) but it adds some interest to the recipe. The coconut sugar has a deeper flavor than conventional brown sugar (and I prefer it to sucanat). Finally, the buckwheat flakes are tasty too and have a lighter texture than oatmeal flakes. In my opinion, these ingredients make a better crisp topping.
I hate adding extra fat if I don’t have to and with this recipe there is no need to grease the baking pan (be it metal or glass). The Fruity Goodness Base keeps everything moist and the Crisp comes out perfect.
Now listen up – this is important! When you put the Yummy Crispy Topping in the pan, leave it lumpy. Lumpy I say – L U M P Y. The lumpy bits are the best.
Get it. Got it. Good.
The crowning glory is to serve the whole shebang with vegan ice cream. Now you could make up a batch of nana nice cream – and just in case you have been living under a rock that doesn’t have Pinterest or Instagram – nana nice cream is ice cream made out of pureed frozen bananas – and it’s goooooood. I had mine with So Delicious Coconut Cappuccino Ice Cream cause I was too lazy to make nice cream from scratch.
If you try this recipe, let me know how it goes.
I’ll just be here waiting to hear back from you.
Pineapple crisp. Raspberry crisp. Banana crisp. Golden berry crisp. Cranberry crisp. Cherry crisp…