Peach-Raspberry Crisp (Recipe #65)

        Yes, I am drooling just thinking about this amazing peach-raspberry crisp. The recipe in America’s Test Kitchen Vegan for Everybody cookbook is probably the best recipe for a peach-raspberry crisp that you are going to find! The end result was just beautiful. The fruits were baked to perfection. They were soft and surrounded in an almost-syrup-like sauce. The topping became crisp in the oven! Yes!

This recipe was easy to make, but it was a bit time consuming because of the different steps that included a waiting time. I started by peeling the peaches and cutting them into even wedges. I tossed them with sugar and salt and let them sit for 30 minutes (stirring occasionally). While that was sitting, I worked on making the topping. It came together nicely in the food processor--flour, brown sugar, sugar, cinnamon, ginger, salt, coconut oil, oats, pecans (I used walnuts), water-- and had to rest in the fridge for 15 minutes. Once the fruit sat for 30 minutes, I drained it and reserved the juice. I tossed the peaches with a bit of the juice, instant tapioca, lemon juice, and vanilla. I layered the peaches in a square baking dish and layered the raspberries on top of them. I topped the crisp with the beautiful topping and let it bake for about a half hour. Once it was done baking, it needed to rest on a wire rack for about a half hour before it was ready to be served.

I would highly recommend serving this with a scoop of vegan vanilla ice cream or vegan cool whip! To be honest, it was so deliciou by itself that it does not need anything additional. I think the little bites of hot with little bites of cool melded together really well. Peaches and raspberries are two of my favorite fruits, so it is obvious that I am going to say that this might be one of my favorite desserts. Simple and delicious, what is better than that?!

Taste: 10/10!!!!

Level of difficulty: 1/5--There were multiple steps that were time consuming, so it is important to account for that, but the actual process was very easy.

Notes for next time: I would love to change the fruit that is in this recipe. I can see myself using this as a template for strawberry rhubarb crisp or blueberry crisp!