Cookie Peach Crisp
Prep time
Cook time
Total time
Recipe adapted from Food & Wine Magazine.
Author: Alisa Fleming
Serves: 6 to 8 servings
Ingredients
- 3½ tablespoons dairy-free buttery spread or 3 tablespoons coconut oil, divided
- 6 peaches (about 2½ pounds), peeled and cut into ½-inch wedges
- ¼ cup + 2 tablespoons packed brown sugar, divided
- 2 tablespoons fresh lemon juice
- ¼ cup + 2 tablespoons all-purpose flour or gluten-free all-purpose flour blend
- Pinch salt
- 1 cup coarsely crushed allergy-friendly cookies (like crispy Sugar, Cinnamon, Lemon, or Oatmeal)
Instructions
- Preheat your oven to 400°F.
- In a skillet, melt 1½ tablespoons of the margarine or 1 tablespoon of the coconut oil. Add the peaches and cook over medium-high heat, stirring occasionally, until just softened, about 8 to 10 minutes. Add ¼ cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes. Pour the peaches into an 8-inch square baking dish.
- While the peaches are cooking, stir together the flour, salt, and remaining 2 tablespoons of brown sugar with a fork. Add the remaining 2 tablespoons of margarine or coconut oil, and stir until the mixture resembles coarse meal. Add the crushed cookies, and stir until incorporated.
- Press the topping into clumps and sprinkle it over the peaches. Bake the crisp for 15 minutes, or until the top is lightly browned and the filling is bubbling. Let cool slightly, then serve as is, or with vanilla dairy-free ice cream!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cookie-peach-crisp