Nutrient-Rich Peach Crisp with Oat Topping
Ingredients
Peach Filling
- 6 medium-sized ripe peaches
- 3 tbsp organic brown sugar
- 1 tbsp cornstarch
- 1/2 tsp almond extract or 1 tsp vanilla extract
Oat Topping
- 1 cup old-fashioned rolled oats
- 5 tbsp almond flour or oat flour
- 1/2 cup pecans, chopped
- 1/2 tsp cinnamon
- Pinch of salt
- 1/3 cup maple syrup
- 1/3 cup almond butter or peanut butter or 5 tbsp vegan butter
Preparation
Preheat your oven to 350°F (175°C).
Cut and pit the peaches. Remove the pit and slice the peaches into thin wedges (about 1 cm in thickness).
Spread the sliced peaches to coat the bottom of a 9-in x 13-in baking pan.
Top the peaches with cornstarch, brown sugar, and almond extract. Toss together to combine, ensuring the cornstarch is mostly dissolved by the juices of the peaches.
In a separate bowl, combine the dry ingredients for the oat topping: rolled oats, almond flour (or oat flour), chopped pecans, cinnamon, and a pinch of salt.
Mix in the chosen almond butter, maple syrup, or vegan butter with the dry ingredients, ensuring a thorough combination of dry and liquid ingredients.
Spread the oat topping mixture over the peaches in the baking pan.
Bake in the preheated oven for 40 minutes or until the topping is golden and the filling is bubbly.
After baking, remove the baking dish from the oven and allow it to set for about 15-20 minutes before serving.
Serve the peach crisp warm, optionally topped with Cherry Amaretto Ice Cream from Coconut Bliss.