Ingredients

The following ingredients have 9 Servings
  • 1 cup gluten free rolled oats
  • 3/4 cup gluten free baking flour*
  • ½ cup light brown sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons coconut oil (melted*)
  • 2 peaches (pitted and thinly sliced)
  • 3 tablespoons vanilla coconut butter (melted)
  • Optional: fresh mint (for garnish)

Instruction

  • Preheat oven to 375F and place a rack in the middle of the oven.
  • Line an 8-by-8-inch baking pan with parchment paper, so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, and salt. Pour in the melted coconut oil and mix with a fork until clumps are formed and the dry ingredients are evenly moistened.
  • Set aside ½ cup of the crumble mixture. Transfer the rest of the mixture to the baking dish and then press it into an even layer.
  • Top it with sliced peaches. Sprinkle the reserved crumb mixture evenly over the top.
  • Bake for 35 to 40 minutes, until golden. Remove from oven: it can be served topped with ice cream immediately or drizzle with melted coconut butter and place the pan on a wire rack to cool completely, once cooled refrigerate for 2 hours.
  • Cut into bars and serve.