Ingredients

The following ingredients have 12 Servings
  • 6 cups peaches, (peeled and chopped)
  • 2 tbsp tapioca starch, (or 1 1/2 tbsp cornstarch)
  • 2 tbsp honey
  • 1 inch knob of ginger, (finely grated)
  • 2 tbsp lemon juice
  • 1 cup oat flour ((grind rolled oats, use gluten-free oats if necessary))
  • 11/2 cups rolled oats ((not quick oats))
  • 1/2 cup chopped almonds ((optional))
  • 1/2 cup brown sugar or coconut palm sugar
  • 1/2 cup melted butter
  • pinch of salt

Instruction

  • Preheat oven to 375°F.
  • Peel peaches, remove stone, slice and chop.
  • In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.
  • Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.
  • Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.
  • Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.
  • Cool slightly and serve.