It's a gloomy Sunday morning in Berkeley and we are resting up after a day-filled with fun celebrating Lathan's best buddy's 2nd birthday. I've been craving a peach crisp for over a week now and finally had a moment to put together a quick, simple, and delicious recipe for a skillet baked crisp. The ingredients are super clean making it child-friendly. So not only did Lathan work as my sous chef assisting with making date paste but he can also enjoy the fruits of his labors and eat as much of this crisp as he'd like. Below find cute pictures of my assistant and the recipe for this skillet peach crisp, which includes only 8 whole food ingredients.
RECIPE
Topping
- 1 1/2 cup gluten free rolled oats
- 1/2 cup oat flour*
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 cup coconut oil in solid form
- pinch of Himalayan pink salt
Filling
- 6-7 large ripe but firm peaches
- 12 dates
- 2 teaspoons vanilla
- 1/2 lemon (zest and juice)
- 1 tablespoon oat flour
- 1 tablespoon coconut oil
- 1/8 teaspoon Himalayan pink salt
Preheat oven to 375 degrees. Soak dates in warm water and set aside for 10 minutes. Place large stock pot filled with water on stove top and bring to a boil.
Placed soaked dates in a blender or food processor equipped with s-blade attachment. Pulse dates to create a paste. If necessary, add small amounts of the date soaking water to help dates blend smoothly. Set paste aside.
Once water is boiling, score each peach with a cross at the very bottom and place in the water for 1 to 2 minutes. This will allow the peach skin to lift from the flesh for each removal. Once skin appear to curl away from the peaches, remove and add to an ice bath to cool. Remove skin by simply peeling it away and slice peaches into wedges of about 8 per peach and place in a large mixing bowl. Add date paste, oat flour, vanilla, lemon juice and zest, coconut oil and pink salt. Stir until ingredients are combined. Transfer ingredients to a cast iron skillet (or an 8x8 baking dish).
To prepare the topping, combine all topping ingredients in a separate mixing bowl. Use fingers or a fork to combine ingredients with the coconut oil making large clumps. Once ingredients are combined, top peach mixer with the oat crumble.
Place skillet in the oven and back for 35-45 minutes until the crisp is bubbling and the topping is crispy and golden brown. Allow 10 minutes to cool and enjoy. Serve alone, which is yummy, or with vegan ice cream or coconut whipped cream, and enjoy.
*You can make your own oat flour by placing rolled oats in a dry blender carafe or food processor and processing/blending until a fine powder consistency is achieved.
