With summer coming to an end, I couldn’t help but share one last peach recipe with you! This is my go-to recipe for peach crisp as well as a cool & creamy almond coconut ice cream that’s flecked with cinnamon. I love this combo and I hope you will too!
I love fall and winter here in Utah, but August is slowly becoming one of my favorite months just because of the delicious peaches we get! We’ve been slicing them up left and right and putting them in oatmeal, on yogurt, in pancakes and just eating them as-is. But the other day we had company over so I wanted to whip up something for dessert with the few we had sitting on our counter. I decided to slice them up and bake them in this super easy peach crisp. Like I mentioned above, it’s one of my favorite recipes because of how simple it is, I always seem to have the ingredients on hand.
I also just happened to have some ice cream in the freezer that I made the day before… it went perfectly with the sweet peaches and crunchy spiced crumble. I used Almond Breeze Almond Coconut milk (Almondmilk Coconutmilk blend) as the base, along with cream of coconut and unsweetened coconut flakes, which gave it a really awesome coconut flavor. I tossed in a bit of cinnamon to compliment the cinnamon in the crisp- it tasted a lot like a coconut-infused horchata! So good!
For the crumb topping I added some coarsely chopped roasted almonds just to give it a bit of added crunch. Toasted coconut or honey roasted vanilla would be really good too! I poured it over the pan of peaches and baked it to golden perfection. As soon as it had cooled for about 15 minutes I served it up with a giant scoop of ice cream.
Everyone loved it! This traditional peach crisp was totally transformed by the ice cream. It’s something I can’t wait to make again and again!
- For the peach crisp:
- 3 lbs fresh ripe peaches, peeled and sliced into ¼” wedges
- 1 tbsp. fresh lemon juice
- ¼ c. granulated sugar
- 2 tbsp. all-purpose flour
- ¼ tsp. ground cinnamon
- pinch of nutmeg
- ¾ c. all-purpose flour
- ¾ c. old-fashioned rolled oats (not quick cooking)
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground ginger
- ¾ c. brown sugar, packed
- 10 tbsp. unsalted butter, cold & diced into ½” cubes
- ½ c. chopped almonds or pecans (optional)
- For the almond coconut ice cream:
- 2½ c. Almond Breeze Almondmilk Coconutmilk*, divided
- 1 (14 oz.) can cream of coconut**
- 1 c. unsweetened coconut flakes
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 4 egg yolks
- ½ tsp. vanilla extract
- For the crisp: preheat oven to 350 degrees.
- In a large mixing bowl toss peaches with lemon juice. Sprinkle the granulated sugar, flour, cinnamon and nutmeg over top, toss to evenly coat. Pour the mixture into a 8×8″ baking dish, set aside.
- In a medium mixing bowl, whisk together the flour, oats, salt, cinnamon, nutmeg, ginger and brown sugar. Add the cubed butter and cut with a pastry blender until small clumps form. Toss in nutes and mix with a spatula until combined. Pour the mixture over the peaches, spread into an even layer.
- Place in the oven and bake for 35-45 minutes or until the top turns golden brown. Remove from the oven and serve warm with ice cream.
- For the ice cream: in a medium saucepan set over medium heat, warm 1½ c. Almond Breeze Almondmilk Coconutmilk, cream of coconut, coconut flakes, salt, and cinnamon. Using a whisk, mix until smooth.
- In the large bowl, pour remaining 1 c. of Almond Breeze Almondmilk Coconutmilk in it along with the vanilla extract. Place a mesh strainer over top.
- In a separate small bowl, whisk the egg yolks. VERY slowly add yolks to warmed mixture, whisk until combined. Stir mixture constantly over medium heat. Using a heatproof spatula, scrape the bottom of the pan until the mixture becomes thick and coats the bottom of the spatula (and reaches a temperature of 170 degrees). Remove from heat and pour over the mesh strainer and into the bowl with the remaining milk and vanilla. Whisk over an ice bath until cool, cover and place in refrigerator to chill completely, about 1 hour.
- Freeze according to manufacture’s instructions. Store in an air-tight freezer safe container and chill for an additional 2-4 hours before serving.
**This recipe calls for cream of coconut, NOT coconut milk. They are two very different things. Cream of coconut can be found in the drink/mixer section and contains sugar (Coco Lopez is what I used).
-You can simply omit the cinnamon if you’d rather have a strong coconut flavor.
-I like baking mine in an 8×8 square pan, but you could also do a 9×13, just know that the crumble on the top will be a lot thinner.
Recipe source: peach crisp adapted from Cooking Classy
Disclosure: this post is sponsored by Almond Breeze Almondmilk, all opinions are my own.