- The day before you plan to serve, refrigerate the can of coconut cream.
- Preheat the oven to 400°F . Lightly spray a 10-inch cake pan, pie pan, or cast-iron skillet with cooking spray.
- To make the filling : Combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger in a large bowl and stir until combined. Pour into the prepared baking dish.
- To make the streusel : Whisk together the oat flour, corn flour, and rice flour. Cut in the butter until no piece is larger than your pinkie fingernail and the mixture has the texture of wet sand.
- Stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using), just until evenly mixed. You want it to be clumpy but evenly distributed
- Evenly spread the streusel over the fruit. Bake for 30 minutes, or until the topping is crispy and golden. Remove from the oven and let rest for 5 to 10 minutes before serving.
- While the crisp is cooling, make the whipped cream : Carefully spoon the solid coconut cream into a large bowl, leaving the coconut water in the can (which you can totally keep to use for something else).
- Add the powdered sugar and vanilla to the cream and, using a hand mixer (fitted with a whisk attachment, if possible), mix on high speed until it has the texture of whipped cream.
- Transfer the bowl to the refrigerator until ready to serve.
- Serve each helping of crisp topped with a dollop of whipped cream. Both the crisp and the whipped cream will keep in airtight containers in the fridge for 2 to 3 days.
- VARIATION Strawberries and peaches not in season? Try using different pairings of fruit, such as cranberries and persimmons, apples and pears, or blueberries and mango
- Just try to replace with similar quantities as much as possible, although if you get a little more or a little less, it’s not going to hurt the final product.
- Also try different combinations of dried fruit in similar quantities for the same results.
Strawberry-Peach Crisp with Vanilla Whipped Cream
By Pooja Sanghavi
Mar, 3rd
629
Servings
8 persons
Cook Time
45 minutes
Ingredients
20
- 22
Ingredients
- For filling
- Vegan cooking spray
- 1 pound strawberries, hulled and quartered
- 3 medium peaches, pitted and thinly sliced
- 3 tablespoons coconut sugar
- 2 tablespoons lemon juice
- 1 tablespoon arrowroot powder
- 1 teaspoon grated fresh ginger
- For streusel
- ¾ cup oat flour
- ½ cup corn flour
- ¼ cup brown rice flour
- 8 tablespoons cold vegan butter
- ½ cup rolled oats
- ½ cup coconut sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Scrapings from inside 1 vanilla bean, optional
- For vanilla whipped cream
- One 14.5-ounce can unsweetened coconut cream
- 1 tablespoon powdered sugar (
- ½ teaspoon vanilla extract
