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Peach Ginger Crisp with Almond Crust
6 Serving Plantry

Peach Ginger Crisp

with Almond Crust

Tags: Soy-Free
SERVINGS
6
PREP & COOK TIME
60 min
CALORIES
430
FAT
13g
CARBOHYDRATES
74g
PROTEIN
9g


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INGREDIENTS

  1. 3 lbs fresh peaches, peeled and sliced
  2. 2 tbsp minced ginger
  3. 1 ½ cups all-purpose flour, separated
  4. ½ cup light brown sugar, separated
  5. ½ cup rolled oats
  6. 6 tbsp vegan butter, chilled
  7. ¼ cup marzipan
  8. ¼ cup sliced almonds
Tools: Baking dish
SERVINGS
6
PREP & COOK TIME
60 min
CALORIES
430
FAT
13g
CARBOHYDRATES
74g
PROTEIN
9g


Get Recipes Delivered

INSTRUCTIONS

1
Make the filling

Preheat the oven to 350°F. Add the sliced peaches, minced ginger, just 2 tbsp of the flour, just ¼ cup of the sugar, and a pinch of salt to a large bowl and toss. Toss the peaches every few minutes to ensure an even coating until you’re ready to bake.

2
Make the almond topping

In another large bowl, mix together the remaining flour, brown sugar, oats, sliced almonds, and ⅛ tsp salt. Add the butter and marzipan and mix the mixture with your hands, squeezing with your fingers, until a crumbly dough forms.

3
Bake

Pour the filling into an 8 x 8” baking dish and top with the almond topping. Bake in the oven until lightly browned, about 40 to 45 minutes. The peaches should be bubbly, you may need to place a baking sheet under the dish to avoid dripping. Let the cobbler rest 15 minutes before scooping and serving with plant-based vanilla ice cream.

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