Peach Ginger Crisp
with Almond Crust
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- 3 lbs fresh peaches, peeled and sliced
- 2 tbsp minced ginger
- 1 ½ cups all-purpose flour, separated
- ½ cup light brown sugar, separated
- ½ cup rolled oats
- 6 tbsp vegan butter, chilled
- ¼ cup marzipan
- ¼ cup sliced almonds
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.
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.
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.