Apologies for the hot take, but I’ve never understood the appeal of fruity desserts over chocolate-focused treats. I know, how could I be so closed-minded? Sure, I love fruit, and I enjoy generous amounts pretty much every day, especially during the summer. I am also not one to turn down any type of dessert. But when it comes to sweets I make for myself, I usually operate in the chocolate-or-bust camp. This is highly unscientific, but I think this is due in part to coming from a long lineage of chocolate fanatics. My family has been known to choose brownies or chocolate chip cookies over apple pie or sorbet on almost any dessert occasion.
Well, I’m here to confess that either my sweet tooth has taken a turn, or this whole time I’ve been missing out. While I’m still a loyal chocolate devotee, this crisp opened up a whole new realm of dessert possibilities for me. I’m officially a fruit-forward gal and I must say this recipe impressed even my chocolate-loving fam. Plus, I’m just a sucker for summer peaches, and you know you’ve reached adulthood when eating seasonal desserts makes you giddy.
I love how uniting dessert can be. There’s something about these confections that just brings people together, so much so in this case that we were all stealing large spoonfuls straight from the pan. When this crisp was served to my family of 6, with 3 generous dollops of vanilla bean ice cream, there were no survivors left in the dish.
Peaches are the stars of this crisp. There’s something about a ripe peach that makes me stock up on unreasonable amounts of the fruit at a time. But I must have a thing for stone fruits in general, because cherries have the same tantalizing effect on me in the produce section. I’ll leave the supermarket with 12 peaches and four dozen cherries wondering what I’m going to do with 12 peaches and four dozen cherries. Well now, I’m going to make this peach and cherry crisp.
I used rolled oats and oat flour as the base, not only because they develop a deliciously nutty flavor when baked, but also because they make this recipe suitable for breakfast too (minus the ice cream…maybe).
Though it’s listed as “optional” in the ingredients, the scoop of vanilla bean ice cream is mandatory in my opinion. Since half of my family has an allergy to dairy, we opted for Nadamoo’s vanilla bean flavor. The smooth, velvety texture and subtle flavor of the ice cream perfectly balances the fruity and oat-y notes in this crisp. If you have some cinnamon crumble left over from the recipe, it also makes a great topping on vanilla ice cream.
Regardless of your choice of ice cream, this recipe is extremely allergy friendly. This crisp is completely gluten, dairy and refined-sugar free, since it’s sweetened with maple syrup and coconut sugar. It’s also vegan, and with the exception of the coconut oil, there are also no nuts in this recipe. Though I haven’t tried, you could likely sub the coconut oil for butter, ghee, or sunflower butter if needed. Basically, this dessert can be easily modified for your crew.
While I’m partial to peaches, I’m sure you could experiment with many other fruits in this crisp. Apricots and plums are next on my list, and I might give apples a go once fall sets in. I hope you enjoy this dessert as much as we did! Scroll on for the recipe.Print