Select Page

PREP TIME: 20 minutes (not
including time to chill coconut
ACTIVE TIME: 20 minutes
INACTIVE TIME: 30 minutes
Vegan cooking spray (soy-free if
1 pound strawberries, hulled and
quartered (fresh, frozen or dried)
3 medium peaches, pitted and thinly
3 tablespoons coconut sugar (or brown
2 tablespoons lemon juice
1 tablespoon arrowroot powder
1 teaspoon grated fresh ginger
¾ cup oat flour (certified gluten-free if necessary)
½ cup corn flour (see Flour Power ; certified gluten-free if necessary)
¼ cup brown rice flour
8 tablespoons cold vegan butter (soy-free if necessary)
½ cup rolled oats (certified gluten-free if necessary)
½ cup coconut sugar (or brown sugar)
½ teaspoon salt
½ teaspoon ground cinnamon
Scrapings from inside 1 vanilla bean, optional
vanilla whipped cream
One 14.5-ounce can unsweetened coconut cream (or full-fat coconut milk)
1 tablespoon powdered sugar (or xylitol)
½ teaspoon vanilla extract
1. The day before you plan to serve, refrigerate the can of coconut cream.
2. Preheat the oven to 400°F . Lightly spray a 10-inch cake pan, pie pan, or cast-iron skillet with cooking
3. To make the filling : Combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and
ginger in a large bowl and stir until combined. Pour into the prepared baking dish.
4. To make the streusel : Whisk together the oat flour, corn flour, and rice flour. Cut in the butter until
no piece is larger than your pinkie fingernail and the mixture has the texture of wet sand. Stir in the oats,
sugar, salt, cinnamon, and vanilla bean scrapings (if using), just until evenly mixed. You want it to be
clumpy but evenly distributed. Evenly spread the streusel over the fruit. Bake for 30 minutes, or until the
topping is crispy and golden. Remove from the oven and let rest for 5 to 10 minutes before serving.
5. While the crisp is cooling, make the whipped cream : Carefully spoon the solid coconut cream into a
large bowl, leaving the coconut water in the can (which you can totally keep to use for something else).
Add the powdered sugar and vanilla to the cream and, using a hand mixer (fitted with a whisk
attachment, if possible), mix on high speed until it has the texture of whipped cream. Transfer the bowl to
the refrigerator until ready to serve.
6. Serve each helping of crisp topped with a dollop of whipped cream. Both the crisp and the whipped
cream will keep in airtight containers in the fridge for 2 to 3 days.
Strawberries and peaches not in season? Try using different pairings of fruit, such as cranberries
and persimmons, apples and pears, or blueberries and mango. Just try to replace with similar
quantities as much as possible, although if you get a little more or a little less, it’s not going to hurt
the final product.
Also try different combinations of dried fruit in similar quantities for the same results