Lavender Peach Crisp with Oats and Coconut

This vegan and gluten-free lavender peach crisp with oats is the perfect lazy person’s dessert.

You know those times when a friend invites you over for dinner and you’re all like, Yay, someone wants to cook for me! So you say, “Yes! Can I bring anything?” and they’re like, “Maybe dessert?” and you’re like, “Okay!” Then you hang up and realize your go-to bakery closed hours ago so now you’re thinking, Dammit... And you really don’t wanna bring that generic plastic box of cookies from the supermarket.

Yeah, those times. That’s when I make a fruit crisp. A gooey, crunchy-topped crisp is the perfect lazy person’s dessert – no matter what the season or occasion. 

Fruit crisps can be made with virtually any fruit, and if you stick to a basic formula, you don’t even need a recipe. Let’s walk through it…

First, you’ll need fruit (duh). This could be berries, apples, pears, or stone fruit – peaches, apricots, or plums. You can also get crazy and combine a few! (Apricot-raspberry, anyone?) Keep in mind, though, different fruits have different cooking times. While blueberries will soften quite quickly, apples or pears may need 5 extra minutes in the oven.

Also, be sure to taste your fruit. If it’s too tart or underripe, you may want to toss it with a few tablespoons of maple syrup.

Next, the topping. You start with plain ol’ fashioned rolled oats, then toss them with oil (like olive or coconut) and a liquid sweetener (honey or maple syrup), both of which will help the oats get crunchy during baking (we’re basically making granola here). Another fun addition is nuts, which contribute a fun texture, toasty flavor, and healthy fats.

Lastly, get creative with the flavorings. Lavender is divine with peaches, for instance, while apples work with cinnamon, pears with cardamom or dried ginger, strawberries with vanilla, and so forth.

This lavender peach crisp with oats and coconut is my favorite for summer. Farmers markets abound with peaches right now and I just can’t resist their seductive aroma when I walk by. And as it turns out, lavender’s earthy, floral flavor pairs with them perfectly. You can buy culinary lavender at many farmers markets, too, as well as in specialty foods stores and online. (I love to mix lavender into Earl Grey tea!)

Coconut works great in crisps because it gets all toasty and crispy and gives the whole thing a tropical vibe. If you don’t have coconut, sliced almonds or chopped pecans will work equally well.

This floral peach crisp with oats is light, fruity, and not overly sweet. It’s best served warm and eaten the same day it’s made. And don’t forget that hefty scoop of vanilla ice cream, of course (So Delicious’s coconut milk version is my favorite).

Lavender Peach Crisp with Oats and Coconut

(2 votes, average: 5.00 out of 5)
Loading... 5 from 2 reviews

• Author: thenewbaguette.com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This vegan and gluten-free lavender peach crisp with oats is the perfect lazy person’s dessert.

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Scale 1x2x3x

Ingredients

For the Filling

• 4 peaches (about 1 ¾ pounds)
• Zest and juice of ½ lemon
• 3/4 tsp dried lavender flowers (See Note)

For the Topping

• ¼ cup extra virgin olive oil OR melted coconut oil
• ¼ cup maple syrup
• ¼ teaspoon fine sea salt
• 1 1/2 cups old-fashioned rolled oats
• ¼ cup unsweetened shredded coconut
• Vegan vanilla ice cream, for serving

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Instructions

1. Preheat the oven to 375ºF.
2. Slice off the flesh of the peaches, cutting around the pits. Then cut the peaches into chunky slices.
3. In an 8×8″ baking dish, pie pan, or similarly sized oven dish, toss together the peaches, lemon zest and juice, and lavender.
4. In a large bowl, whisk together the oil, syrup, and salt. Add the oats and coconut. Using a rubber spatula, stir until the oats are evenly coated.
5. Scatter the oat topping over the peaches and cover the dish with foil. Bake for 15 to 20 minutes, until the peaches are starting to soften. Remove the foil and continue baking until the topping is golden brown, 15 to 20 longer.
6. Serve warm, with ice cream.

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Notes

If you don’t like lavender, feel free to leave it out, or substitute with vanilla.

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Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 240

Keywords: peaches, oats, lavender, vegan, gluten-free