Peach Crisp

Crisp is a great way to showcase summer fruits, so I truly love both making and eating it. Additionally, it is easy to transport and can be served either warm or room temp (preferably with ice cream), so it’s a great choice for summer cookouts, barbecues, and picnics.

To make things even better, this is a vegan version of the dessert! So if you are vegan or plant-based, this can be a great way to bring something that is both vegan and familiar.

Peach Crisp

Filling:

3 pounds peaches

Juice of 1 lemon

2/3 cup granulated sugar

2 Tablespoons corn starch

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Topping:

3/4 cup flour

3/4 cup old-fashioned oats

3/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup refined coconut oil, melted

1/4 cup canola oil

Directions:

Core and slice peaches into 1/4 inch slices (about 8 slices per peach should be good).

In a large bowl, toss peaches in lemon juice, granulated sugar, corn starch, salt, and vanilla until well coated. Set aside.

For the topping, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the melted coconut oil and canola oil, then continue to mix using a fork, wooden spoon, or spatula. This mix should be sort of crumbly, yet moist.

Take the topping and chill in the fridge for about 20 minutes. This will help the oils firm up before baking.

While the topping is chilling, preheat the oven to 350º Fahrenheit.

Prepare an 8″ square baking dish by spraying it with nonstick spray (or lightly oiling the sides). Then fill with the peach mixture, pressing down firmly.

Add the topping, covering the peaches. Bake for about 40 minutes, or until the topping begins to brown and the peach mixture is bubbling.

This recipe is simple, delicious, and great for summer. I made a video to show how to make it, so each step can be seen below.

Cinnamon Rolls

These cinnamon rolls are easy, delicious, and vegan. The nutmeg in the dough can easily be replaced with cardamom for a more Scandinavian flavor, as well. They can be iced or plain and are delicious either way.

Cinnamon Rolls

Yield: around 10 rolls

Prep Time: around 2 hours

Bake Time: 20-25 minutes

Ingredients:

2 1/4 cup AP flour

1/8 cup granulated sugar

Pinch salt

1 teaspoons grated nutmeg

1.75 ounces vegan butter

3/4 cup almond milk

1 teaspoon yeast

For the Filling:

1.75 ounces vegan butter, softened

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Wash:

1/4 cup almond milk

1 Tablespoon maple syrup

Directions:

In large bowl combine flour, sugar, salt, and nutmeg. Set aside.

In medium saucepan heat butter and milk on medium heat, until butter is melted and mixture is warm to the touch. Remove from heat.

In small bowl, combine yeast and a few Tablespoons of the milk mixture. Stir and let sit until bubbling.

Once yeast is activated and bubbling, add to the flour mixture. Then add the remaining milk mixture and stir to combine.

Once it is too difficult to use the spoon or spatula, switch to using your hands to bring the dough together.

Turn out onto a clean surface and knead until smooth. You can test the dough by slicing with a sharp knife and, if it is full of air bubbles, it is ready and you can stop kneading.

Place the dough into a large bowl and cover with a clean towel. Let rise for one hour.

Towards the end of the rise time, begin making the filling by creaming together the butter, sugar, and cinnamon.

Once dough has risen, roll out into 11″ by 17″ rectangle. Spread filling evenly over rectangle.

Using the long end, begin rolling the dough to form a log.

Slice into equal pieces using a sharp knife or plain floss. Depending on how the dough roll is and the size of the pieces, this will yield 10-12 buns. Place the buns into a parchment-lined baking dish.

Cover with a clean towel and let rise again, for about 45 minutes to an hour.

Preheat oven to 425º F. Brush rolls with wash mixture (almond milk and maple syrup).

Bake rolls at 425º F for about 20-25 minutes, until lightly golden all over the outside.

These rolls are super simple to make and taste so, so good. They are great for holiday brunches and cinnamon rolls are just the best.

*Optional Icing: whisk confectioner’s sugar, almond milk, and vanilla until desired consistency. Top cinnamon rolls for even more sugary goodness!

Almond Cookies

These simple cookies are both vegan and gluten free. They are also quick and easy to make, really only requiring one bowl.

These are basically an almond shortbread cookie, so they are not too sweet at all and pair well with spring and summer fruits such as berries and stone fruits.

Almond Cookies

Prep. Time: 10 minutes

Cook Time: 12-15 minutes

Yield: 8 cookies

Ingredients:

3 Tablespoons confectioner’s sugar

1 cup almond flour

Pinch salt

3 Tablespoons vegan butter

1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350º F.

In medium bowl, soften or lightly melt butter.

Add vanilla. Mix.

Add almond flour, confectioner’s sugar, and salt. Mix until well-combined.

Roll dough into 8 balls, then place on parchment-lined baking sheet. Press down the centers to flatten somewhat.

Chill for 5 minutes, then place in oven. Bake for 12-15 minutes, or until bottoms and edges are browned. Let cool on baking sheet.

Hopefully you enjoy these cookies! I like that they are not too sweet and this small and easy batch is perfect to throw together for a coffee or tea date. Plus, being vegan and gluten free, they are good for most people to eat (aside from those with almond allergies of course).

3.14

Happy Pi Day! We always celebrate this day in my house with, of course, a pie. It is the perfect occasion for a pie and is made even better by the March timing because some new fruits are starting to come in season (of course the citrus is good this time of year, but in California the berry season is just in its infancy).

I always think that I can’t wait to celebrate pi day with my children one day because we can show them how to find the circumference AND how to make a pie.

This year I went for a strawberry pie and decided to make a sort of pb&j pie by adding peanut butter to the pie crust. It turned out really well and I will definitely be making again!

It gave the serious pb&j vibes I was hoping for, so that is amazing.

The recipe is also quite easy and feel free to add more or less peanut butter to the crust depending on your preference. As a warning, peanut butter does tend to dry out doughs, so you may require more water to have a workable consistency.

PB&J Pie

Crust:

2 cups flour

2 teaspoons sugar

1/4 teaspoon salt

5 Tablespoons peanut butter

6 Tablespoons vegan butter

1/4 cup ice water (this may vary depending on how dry the air is, so just add until dough holds shape)

Directions: In a food processor, combine flour, sugar, and salt and pulse a few times. Add peanut butter and butter, then pulse until the texture of breadcrumbs. Add ice water until dough holds together.

Roll out into thin flat disk, then place in pie dish. Chill.

Once crust has chilled for 30 minutes, dock the dough and blind bake at 400 degrees Fahrenheit for 20-30 minutes. This could take more or less time depending on oven and how chilled the dough is, but bake until the edges of the crust are lightly browned.

Filling:

2 pints fresh strawberries (frozen should be fine too)

Juice of one lemon

1 cup sugar

4 Tablespoons corn starch

3/4 cup water

Directions: Remove the leaves from the strawberries and roughly slice and chop. The pieces can remain rather large because they will cook down.

Whisk together the corn starch and water to form a slurry.

Put strawberries into a large pot on high heat with the lemon juice, slurry, and sugar. Bring to a boil, stirring occasionally. Once boiling, reduce heat and let simmer for around 15 minutes, or until thickened. Once the mixture has thickened up a bit, remove from heat and let cool.

Place in container and let the mixture cool/thicken more in the fridge for at least an hour.

Once the pie crust is baked and cooled, add the filling, then place back in the fridge to continue setting for at least a half hour.

Slice and serve! I served this with coconut whipped cream and it turned out really well.

Puff Pastry Tarts with Orange-Lemon Curd

Lemon curd and puff pastry go quite well together. The pastry brings a rich flavor from the fat, as well as a light crispness from the layers. Add in lemon curd and it cuts that richness with a sweet and tart flavor. It brings a textural element as well, contrasting the crisp pastry with a smooth filling.

I used my puff pastry recipe and this lemon curd recipe from the Domestic Gothess, though I replaced half the lemon with orange zest and juice. The lemon curd recipe was pretty good, though I would probably use coconut cream if I make it again because it was definitely missing some depth of flavor that more fat could have provided.

How I made these!

Thaw puff pastry dough

Preheat oven to 400 degrees Fahrenheit.

Roll out pastry until about 1/3 inch thick. Cut out circles with circle cutter (mine is 1 1/2 inches). Using a sharp knife, score a smaller circle inside, leaving about a half- inch border.

Place on parchment-lined baking sheet, then chill for a few more minutes (this helps firm the fat in the dough so it doesn’t just melt out, but instead steams up and rises the pastry).

Bake for about 20-25 minutes, or until very golden.

Once cooled, remove the inner circle.

Place lemon curd inside and you’re done! This could easily be topped with some vegan whipped cream.

Hopefully you enjoy this! 🍋🍊🥐