This dessert has everything going for it; it’s ridiculously easy, it can be gluten-free, it’s vegan, and it works for literally breakfast, brunch, lunch or dinner. One bowl, one skillet, minimal effort and clean-up. Since we were using up fruit from our Imperfect Produce box we threw in some apricots and nectarines with our peaches, but you could make this with cherries, strawberries or any crazy combo you want. We love how adaptable this recipe is and definitely putting it into our baking rotation....best of all, the leftovers taste even better.
Peach Granola Crisp
(adapted from Bon Appetit)
5-6 peaches (we tossed in some apricots and nectarines)
3 Tbsp. raw sugar
2 Tbsp. fresh lemon juice
1 Tbsp. plus 1½ tsp. cornstarch
¼ cup extra-virgin olive oil
2 Tbsp. pure maple syrup
1 cup old-fashioned oats
⅓ cup sliced almonds
⅓ cup unsweetened shredded coconut
¼ cup all-purpose flour (to make this gluten-free use almond or coconut flour)
Plain yogurt, whipped cream, or vanilla ice cream (for serving; optional)
Place a rack in lower third of oven; preheat to 350°.
Toss peaches, sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9" skillet.
Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling.
Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.
Serve crisp with yogurt, whipped cream, or ice cream, if desired.
Do Ahead: Crisp can be baked 1 day ahead. Let cool completely; cover and chill.