peach-amaretti crisp + coconut whip [vegan]

peach amaretti 2

peach amaretti 2 I’m currently all about farm to table dishes. In fact, I’ve been fantasizing about teaching an in-home cooking class with a farm to table menu. I would find it enjoyable to shop for fresh local ingredients and have a class cook the simple but healthy dishes.  Dishes that they could go home and easily cook for their families. Anyone want to come to Malibu for a cooking class? This peach-amaretti crisp with coconut whip would definitely be on my menu for a summer farm to table cooking class. In this simple dessert, the flavors of peach and amaretti are really noticeable. No heavy cover-ups in this dish. Speaking of cover-ups…did I mention that this is a low calorie dessert? My favorite kind of dessert! peach amaretti 6peach amaretti 5peach amaretti 4peach amaretti 3 I must confess – I did come across a difficult moment when making this dessert…I couldn’t stop eating the peaches. OMG! Peaches are my all-time favorite fruit! I love summer and this is the perfect summer dessert. peach amaretti crisp 1

Peach-Amaretti Crisp
Recipe type: Dessert
Cuisine: Farm to Table
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from Cooking Light, June 2014
  • 4 peaches, pitted and cut into ½ inch pieces
  • ⅓ cup packed organic brown sugar
  • ½ teaspoon ground nutmeg, divided
  • ½ teaspoon organic vanilla extract
  • ⅔ cup crushed amaretti cookies
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • Dash of ground cloves
  • 2 tablespoons unsalted butter, melted (use Earth Balance for Vegan)
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine peaches, sugar, ¼ teaspoon nutmeg, and vanilla. Toss to evenly coat peaches. Divide peach mixture among 4 (8-ounce) ramekins.
  3. In a small bowl, combine crushed cookies, ¼ teaspoon nutmeg, flour, cinnamon, dash of ground cloves, and melted butter. Use your fingers to throughly combine the mixture. Sprinkle cookie mixture over peach mixture.
  4. Arrange ramekins on a baking sheet. Bake at 375 degrees F for 25 minutes or until filling is bubbly.
  5. Dollop coconut whip over crisps.
Nutrition Information
Serving size: 4 Calories: 167 Fat: 6.1
Coconut Whip
Recipe type: Dessert
Cuisine: Farm to table
Prep time: 
Total time: 
Serves: 4
Super Healthy Snacks and Treats, Jenna Zoe
  • 1 14-oz can of coconut milk, refrigerated for at least 2 hours (don't use light or low-fat coconut milk as these won't work in this recipe)
  • 1 teaspoon (or to taste) granulated sweetener of choice
  • dash of vanilla extract
  1. Open the can of chilled coconut milk, being careful not to shake it. A thick layer of coconut "cream" should have formed on the surface of the milk and on the lid. Scrape this off and place in a bowl - this is the part you need to make the whip. Add sweetener to taste and vanilla. Beat with an electric whisk until the mixture resembles whipped cream - this can take up to 6 minutes.
  2. Store any leftover coconut whip in an airtight container in the fridge for up to 3 days, and feel free to whisk it again if the texture doesn't hold up as desired.

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