July 25, 2011

Peach Crisp

Almonds took this peach crisp to another level. Next time, I think I will use fresh ginger instead of powder.

  • 5 peaches
  • juice of 1 lemon (1 1/2-2 Tablespoons juice)
  • 1 Tablespoon sugar
  • 1/2 cup rolled oats
  • 1/2 cup quick-cooking oats
  • 3 Tablespoons brown sugar
  • 1/2 tsp ginger powder
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • dash of salt
  • 3 Tablespoons oil
  • 1/2 cup raw almonds
Slice the peaches, add lemon juice and toss to coat, add tablespoon of sugar and toss to coat. Place in oiled baking dish (mine is 9x9).

Stir oats, sugar, spices and salt until well combined. Drizzle oil into the dry ingredients while stirring, until the mix is crumbly, and set aside. 

Grind the almonds coarsely and stir into the crumble mixture. If you don't have a food processor or mortar and pestle you could put the almonds in a sandwich bag and smash them with something hard like a big stone or the bottom of a pan. I used my handy dandy Magic Bullet (short bullet with cross-blade - pulse, shake, pulse).

Sprinkle the crumble mixture evenly over the peaches and bake at 400F until the peaches are soft and the  topping is golden brown, about 45 minutes.

Do you prefer your fresh peaches crisp and tart, or juicy and sweet?
What do you call this kind of recipe, a "crisp" or a "crumble?" Do you think there's a difference, or are the names interchangeable? I feel like a crisp has more of a crunchy granola type of topping, while a crumble has more of a coffee-cake, floury topping. What do you think?

Vegan on a Shoestring

No comments:

Post a Comment