Strawberry-Peach Crisp with Vanilla Whipped Cream

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Strawberry-Peach Crisp with Vanilla Whipped Cream

Anybody in your family members is really wary of a full-blown vegan baked dessert—that at a single look on their plate of cookies would say in disgust "Are these vegan? " then looks for something else to eat—it might be best to start them off with something that has a tasty look and texture they're familiar along with. Warm, gooey strawberries and peaches capped with a crispy, flagrant oat streusel plus a dollop of vanilla whipped cream? They may start talking to object, but their own mouths will be so full of this lovely dessert that nobody would listen to them.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 20 minutes
Inactive time 30 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

filling

  • vegan cooking spray (soy-free if necessary)
  • 1 lb (455g) strawberries, hulled and quartered
  • 3 medium peaches, pitted and thinly sliced
  • 3 tbsp coconut sugar (or brown sugar)
  • 2 tbsp lemon juice
  • 1 tbsp arrowroot powder
  • 1 tsp grated fresh ginger

streusel

  • ¾ cup (90g) oat flour (certified gluten-free if necessary)
  • ½ cup (65g) corn flour (certified gluten-free if necessary)
  • ¼ cup (30g) brown rice flour
  • 8 tbsp (105g) cold vegan butter (soy-free if necessary)
  • ½ cup (50g) rolled oats (certified gluten-free if necessary)
  • ½ cup (75g) coconut sugar (or brown sugar)
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • scrapings from inside 1 vanilla bean (optional)

vanilla whipped cream

  • One 14.5 oz (410g) can unsweetened coconut cream (or full-fat coconut milk)
  • 1 tbsp powdered sugar (or xylitol)
  • ½ tsp vanilla extract

Instructions

  • The day before you plan to serve, refrigerate the can of coconut cream.
  • Preheat the oven to 400°F/200°C. Lightly spray a 10 inch(25cm) cake pan, pie pan, or cast-iron skillet with cooking spray.

to make the filling

  • Combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger in a large bowl and stir until combined. Pour into the prepared baking dish.

to make the streusel

  • Whisk together the oat flour, corn flour, and rice flour. Cut in the butter until no piece is larger than your pinkie fingernail and the mixture has the texture of wet sand. Stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings(if using), just until evenly mixed. You want it to be clumpy but evenly distributed. Evenly spread the streusel over the fruit. Bake for 30 minutes, or until the topping is crispy and golden. Remove from the oven and let rest for 5 to 10 minutes before serving.

to make the whipped cream

  • Carefully spoon the solid coconut cream into a large bowl, leaving the coconut water in the can(which you can totally keep to use for something else). Add the powdered sugar and vanilla to the cream and, using a hand mixer (fitted with a whisk attachment, if possible), mix on high speed until it has the texture of whipped cream. Transfer the bowl to the refrigerator until ready to serve.
  • Serve each helping of crisp topped with a dollop of whipped cream. Both the crisp and the whipped cream will keep in airtight containers in the fridge for 2 to 3 days.

Notes

 
VARIATIONS
Strawberries and peaches not in season? Try using different pairings of fruit, such as cranberries and persimmons, apples and pears, or blueberries and mango. Just try to replace with similar quantities as much as possible, although if you get a little more or a little less, it’s not going to hurt the final product.
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