Enjoy the lingering sweetness of summer with this simple recipe for peach crisp.
(OK. OK. If you’re full on ready for fall, try this easy apple crisp.)
Fresh Peach Almond Oatmeal Crisp Recipe
Peach Filling:
4 cups fresh sliced peaches, peeled
1 teaspoon sucanat or dark brown sugar
1/4 teaspoon ground cinnamon
Crisp Topping:
3/4 cup old fashioned rolled oats
3 tablespoons almond meal (almond flour)
2 tablespoons sucanat or dark brown sugar
1 tablespoon tapioca starch (tapioca flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch fine sea salt
2 tablespoons extra virgin coconut oil, melted (liquid)
1 tablespoon almond milk or water
First, prepare the filling. Place peaches in 9-inch round pie pan or 2-quart square baking dish. Sprinkle with 1 teaspoon sucanat and 1/4 teaspoon cinnamon; stir to coat.
For topping, in medium bowl combine oats, almond meal, 2 tablespoons sucanat, tapioca starch, 1/2 teaspoon cinnamon, ginger and salt. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.
Bake in a 375 degree oven for 25 to 30 minutes until topping is browned and peaches are tender and have released their juices. Serve slightly warm or completely cooled.
Makes 4 servings
Tip: The peach filling will be thin right out of the oven. The juices will thicken slightly once the crisp cools.
Recipe Link:
Blueberry Oatmeal Crisp
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