Ingredients

The following ingredients have 8 Servings
  • 8-10 (830g, seeded) peaches,* (sliced (peel, if desired, but I don't))
  • 1 tablespoon cornstarch
  • 1/4 cup (50g) brown sugar or coconut sugar**
  • 1 teaspoon cinnamon
  • 1 cup (90g) rolled oats, use gluten free, if desired
  • 1/2 cup (56g) almond meal/flour***
  • 1/4 cup (50) brown sugar or coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 cup (44g) melted butter or coconut oil
  • Pinch of salt
  • Optional for serving: vanilla ice cream or whipped cream

Instruction

  • Preheat oven to 350ºF and spray a 9-inch pie plate with nonstick cooking spray.
  • Combine all filling ingredients in a medium bowl. Let sit while you prepare the oat topping.
  • In a separate medium mixing bowl, whisk together oats, almond flour, sugar, cinnamon, and salt. Stir in the melted butter.
  • Toss filling ingredients once more and use a slotted spoon to transfer peaches to pie plate. Do not add the peach juices remaining in the mixing bowl to the pie plate. Sprinkle the oat mixture over the top of the peaches.
  • Bake for 35-40 minutes and until fruit juices are bubbling and oat topping is golden brown.
  • Allow crisp to cool slightly before spooning out into bowls. Serve warm, topped with ice cream or whipped topping, if desired.