Peach Crisp
Serves 8-10
(adapted from Minimalist Baker and Sally's Baking Addiction)
Filling:
10 peaches, peeled and sliced
2 T. fresh lemon juice
2/3 c. granulated sugar
1/3 c. maple syrup
2 t. vanilla
3 T. cornstarch
1 t. cinnamon
Topping:
2 c. gluten free oats
1/2 c. almond meal
1/2 c. gluten free flour
1/2-1 c. chopped pecans
1/4 c. brown sugar
1/4 c. coconut sugar
1/4 t. salt
1/2 c. coconut oil
Peel and slice peaches. Add remaining filling ingredients and stir to combine. Spread in the bottom of a 9x13" baking dish. Combine topping ingredients and crumble over the peach filling. Bake at 350 degrees for 30-35 min or until bubbly. Serve warm with vanilla ice cream.
