Strawberry-Peach Crisp with Vanilla Whipped Cream Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 20 minutes
Vegan cooking spray (soy-free if necessary)
1 pound strawberries, hulled and quartered (fresh, frozen or dried)
3 medium peaches, pitted and thinly sliced
3 tablespoons coconut sugar (or brown sugar)
2 tablespoons lemon juice
1 tablespoon arrowroot powder
1 teaspoon grated fresh ginger
¾ cup oat flour (certified gluten-free if necessary)
½ cup corn flour (see Flour Power ; certified gluten-free if necessary)
¼ cup brown rice flour
8 tablespoons cold vegan butter (soy-free if necessary)
½ cup rolled oats (certified gluten-free if necessary)
½ cup coconut sugar (or brown sugar)
½ teaspoon salt
½ teaspoon ground cinnamon
Scrapings from inside 1 vanilla bean, optional
Vanilla Whipped Cream
One 14.5-ounce can unsweetened coconut cream (or full-fat coconut milk)
1 tablespoon powdered sugar (or xylitol)
½ teaspoon vanilla extract
1The day before you plan to serve, refrigerate the can of coconut cream.
2Preheat the oven to 400°F . Lightly spray a 10-inch cake pan, pie pan, or cast-iron skillet with cooking spray.
3To 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.
4To make the streusel : Whisk together the oat flour, corn flour, and rice flour.
5Cut in the butter until no piece is larger than your pinkie fingernail and the mixture has the texture of wet sand.
6Stir 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.
7Evenly spread the streusel over the fruit. Bake for 30 minutes, or until the topping is crispy and golden.
8Remove from the oven and let rest for 5 to 10 minutes before serving.
9While the crisp is cooling, 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).
10Add 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.
11Transfer the bowl to the refrigerator until ready to serve.
12Serve each helping of crisp topped with a dollop of whipped cream.
13Both the crisp and the whipped cream will keep in airtight containers in the fridge for 2 to 3 days.
14Strawberries and peaches not in season? Try using different pairings of fruit, such as cranberries and persimmons, apples and pears, or blueberries and mango.
15Just 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.
16Also try different combinations of dried fruit in similar quantities for the same results.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.