Name: Viral Kiss Cam Summer Peach Crisp (Dairy-Free, Small Batch)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large ripe peaches, sliced (about 4 cups); 2 tbsp coconut sugar (or brown sugar); 1 tsp vanilla extract; 1/2 tsp ground ginger; 1/2 tsp lemon zest; 1 tbsp lemon juice; 1/4 cup rolled oats (gluten-free if needed); 1/4 cup almond flour; 1/4 cup sliced almonds; 2 tbsp coconut oil, solid (not melted); Pinch of salt

Viral Kiss Cam Summer Peach Crisp (Dairy-Free, Small Batch)

CrushedLemon1034

Inspired by the viral Foxborough kiss cam saga, this summer peach crisp captures the sweet awkwardness and unexpected connections of a summer night. The dish is sized for sharing among a small group—perfect for a household, a couple of friends, or even an impromptu gathering after a concert. Juicy California peaches are baked with a ginger-lemon twist and topped with a golden, dairy-free almond oat crisp for a dessert that's comforting, crowd-pleasing, and just a little bit scandalous. Make it your own with local stone fruit or a scoop of your favorite dairy-free ice cream.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 6-inch cake pan or small baking dish.
In a medium bowl, toss sliced peaches with coconut sugar, vanilla extract, ground ginger, lemon zest, and lemon juice until evenly coated. Spread the peaches evenly in the prepared pan.
In another bowl, mix oats, almond flour, sliced almonds, and a pinch of salt. Add solid coconut oil and use your fingers to work it in until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake for 28-32 minutes, or until the topping is golden and the peaches are bubbling.
Cool for 10 minutes before serving. Serve warm—delicious on its own or with a scoop of dairy-free vanilla ice cream!