The ‘Perfect’ Peach Ginger Crisp

So I assume you’re here looking for an exquisitely tasty and supremely simple vegan crisp recipe, ay? Well then, I’ve got just the one for you: this peach and ginger crisp is that tasty morsel of vegan crisp perfection you’ve been questing the internet for. The pairing of sweet sliced fresh or frozen peaches with the zesty spicy ginger root is a match made in the ultimate crisp nirvana. And to literally top it all off, a simple rolled oat streusel topping for texture and for that oh-so-good homey aroma and freshly baked taste.

Vegan Crisp with Peaches & Ginger Ingredients

• 3 – 4 cups of fresh or frozen sliced peaches, let frozen peaches thaw
• Juice from half a lemon
• ⅓ cup brown sugar
• 2 teaspoons cornstarch
• 2 teaspoons freshly grated ginger, with microplane
• 1 tablespoon ground ginger
• ¾ cup all-purpose flour, whole-wheat flour works too
• 1 cup quick-cook rolled oats, or regular rolled oats
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ½ tablespoon maple syrup
• 1 stick vegan butter, like Earth Balance
• Pinch of sea salt

Vegan Crisp with Peaches & Ginger Instructions

1. Combine sliced peaches with the lemon juice, brown sugar, cornstarch, freshly grated ginger and powdered ginger in a large bowl. Mix everything together well. Note: If you’re using frozen peaches, allow them to thaw for a couple hours.
2. In another bowl, combine together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, maple syrup, vegan butter and pinch of sea salt, and mash with a fork (or with your hands – it’s more fun) until fine and pebbly textured.
3. Preheat the oven to 375°F (190°C). Transfer the peaches to an 8×8 baking dish, spread the streusel topping over the peaches evenly, and bake in the oven for 30 – 35 minutes, until the top is golden brown and the peach juices are bubbling through.Serve with coconut ice cream! Note: you have the option to broil the top of the streusel topping for a few seconds, to really get it nice and crispy. Be careful if you do this, as it can easily burn.

Tips & Tricks for the Vegan Crisp with Peaches & Ginger

• Thaw Frozen Sliced Peaches

Let’s be honest here: who has time to boil, peel and slice fresh peaches? Not me.. well, sometimes I do but I just can’t be bothered. Instead, just buy a big ol’ bag of frozen peaches, leave them out to thaw for lil’ bit, and then make a delicious vegan crisp with ’em. Just be sure to add the lemon juice to them right as you set them out, so they don’t brown too much while thawing.

• Broil the Streusel Topping

Streusel topping on a vegan crisp is the make-or-break component really. You want a topping that is crispy, just sweet enough to compliment the filling without being cloyingly sweet, and a good mix of oat to flour. I would highly recommend, for textural purposes, to broil your streusel topping in the oven for 30 seconds to a minute to really get the nice brown, crunchy surface area. Just be careful, as streusel can easily burn under a broiler if left unattended.

• Use Fresh & Powdered Ginger

This is one of those tricks that I employ a lot in my recipes: use multiple forms of an ingredient in order to maximize its flavor potential, especially in this vegan crisp. The ginger can sometimes get a little lost amongst the sweet, juicy landscape of the peaches, so add both freshly microplaned (finely grated) ginger root as well as powdered ginger root to the peaches, to really impart the most spicy, gingery bang in your vegan crisp.

More Fruity Baked Desserts!

– BLUEBERRY COFFEE CAKE WITH STREUSEL TOPPING

– HUMMINGBIRD CUPCAKES WITH PINEAPPLE FROSTING

– BANANA BROWNIES

– LEMON CUPCAKES WITH VEGAN RASPBERRY CREAM CHEESE FROSTING

I hope that you enjoy this super simple vegan crisp recipe using peaches and ginger. If you do, consider leaving a comment and/or recipe rating down below!

May you have good food in good company,

That Vegan Nephew