Walnuts and cinnamon and peaches … oh, my! Looking at half a flat of local peaches, I was devising ways to use up a good portion of them when a crisp came to mind. The dessert turned out so velvety, luscious, and decadent that I wanted to eat the entire dish in one sitting, for dinner. A few bites were saved for breakfast, but it’s best to reheat it to bring out the full peachy flavor.
The recipe I liked had few ingredients and good preparation techniques but made a large baking dish of crisp, so I scaled it down. Then I added walnuts because I love a crunchy topping. To veganize it I used vegan buttery sticks. Fortunately, nothing needed to be changed for altitude. My final fix was to prefer mixing with my hands instead of using a stick blender. It made for easier kitchen cleanup, and it allowed me to create larger clumps of topping goodness.
Walnut and Cinnamon Peach Crisp adapted from Cinnamon-Oat Peach Crisp
3 pounds peaches, peeled, pitted and cut into 1/4” slices
1/2 cup organic granulated sugar
2 TBS + 3/4 cup all purpose flour, divided
1/2 cup old-fashioned rolled oats
3/4 cup packed organic brown sugar
1/2 cup rough chopped walnuts
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) vegan margarine, softened
Toss peaches, granulated sugar, and 2 TBS flour in a bowl to combine. Let sit, tossing occasionally, for 30 minutes. Meanwhile, whisk oats, brown sugar, walnuts, cinnamon, salt, and remaining 3/4 cup flour in a large bowl to combine. Add margarine and mix it in with your fingers, removing any lumps.
Place a rack in the center of the oven; preheat oven to 350F. Scrape peaches and any juices into a 2-qt baking dish. Evenly scatter oat topping over peaches and bake until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 40–45 minutes. Transfer baking dish to a wire rack and let cool for at least 30 minutes before serving.
Until next time, happy baking!