STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM

SERVES 8 PORTIONS

FOR THE FILLING

Vegan cooking spray (soy-free if necessary)

1 lb. strawberries, hulled and quartered (fresh, frozen or dried)

3 medium peaches, pitted and thinly sliced

3 tbsp. coconut sugar (or brown sugar)

2 tbsp. lemon juice

1 tbsp. arrowroot powder

1 tsp. grated fresh ginger

FOR THE STREUSEL

3/4 cup oat flour (certified gluten-free if necessary)

1/2 cup corn flour (see Flour Power ; certified gluten-free if necessary)

1/4 cup brown rice flour

8 tbsp. cold vegan butter (soy-free if necessary)

1/2 cup rolled oats (certified gluten- free if necessary)

1/2 cup coconut sugar (or brown sugar)

1/2 tsp. salt

1/2 tsp. ground cinnamon

Scrapings from inside 1 vanilla bean, optional

FOR THE VANILLA WHIPPED CREAM

One 14.5-oz. can unsweetened coconut cream (or full-fat coconut milk)

1 tbsp. powdered sugar (or xylitol)

1/2 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 25.3g (14.2g S.Fat)
Carbs: 37.6g
Protein: 56.4g
Sugar: 58.7g
Sodium: 214mg

METHOD

Refrigerate the can of coconut cream the day before you intend to serve it. Preheat the oven to 400°F (200°C, or gas mark 6). Coat a 10-inch cake pan, pie pan, or cast-iron skillet lightly with cooking spray.

To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.

To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.

While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.

VARIATION

Experiment with different fruit combinations, such as cranberries and persimmons, apples and pears, or blueberries and mango. Simply try to replace with similar quantities as much as possible, though a little more or a little less won't hurt the final product. For the same results, try different dried fruit combinations in similar amounts.