This recipe is easy to prepare at home and assemble at outside, but you do have to plan ahead so your coals are burning medium-low. The best way to gauge the temperature is by holding your hand four inches above the coals and counting “one potato, two potato…” for seven to eight counts. Begin cooking the crisp when dinner is served; by the time you’ve finished your entree, dessert will be ready. For a decadent finish on your crisp, pack heavy cream or plain yogurt in the cooler.
1 cup rolled oats
½ cup almond flour
½ cup medium ground corn flour
½ cup almonds, sliced
¼ cup packed coconut sugar (substitute with dark brown sugar)
Zest of 1 lemon
⅛ teaspoon fine Kosher salt
8 tablespoons (1 stick) butter, melted and cooled
8 ounces heavy cream or full-fat plain yogurt (optional)
2 tablespoons arrowroot powder
¼ cup rose petals
⅛ teaspoon grated whole nutmeg
6 cups thinly sliced ripe peaches (5-6 peaches)
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
PREP AHEAD OF TIME: To prepare the topping, combine the rolled oats, almond flour, medium ground corn flour, sliced almonds, coconut sugar, lemon zest, and fine Kosher salt in a large ziplock bag. Shake to mix and refrigerate up to 24 hours.
To prepare the filling, combine the arrowroot powder, rose petals, and grated nutmeg in a small ziplock bag and store at room temperature for up to 24 hours.
Bake the crisp at home, uncovered, for 45 minutes in a 350°F oven. Tea-grade dried rose petals can be found online or in the bulk section of your grocery store. My favorite supplier is www.mountainroseherbs.com. If you’re feeling adventurous, forage for wild roses and dry the petals at home. There are numerous resources online for identifying wild roses (and drying petals), but when I always prefer to consult someone I know and trust before eating wild food.