Peach Crisp

 From:  Healthy Peach Crisp (Gluten-Free) - Healthful Blondie

Yields:  10

Peach Filling:

10 ripe yellow peaches, (about 4 pounds) peeled and cut into ¾-inch slices

2 teaspoon fresh lemon juice, or light brown sugar

3 tablespoon coconut sugar

½ teaspoon vanilla extract

2 tablespoon cornstarch, arrowroot, or tapioca starch

Oat Crisp

1 cup old fashioned rolled oats, gluten-free certified

⅔ cup oat flour, (homemade* or store-bought) spooned and leveled

½ cup walnuts, almonds, or pecans (optional), roughly chopped (so there are still some bigger crunchy pieces)

¼ cup coconut sugar, or light brown sugar

½ teaspoon salt

¼ - ½ teaspoon ground cinnamon, based on your prefference

⅓ cup melted coconut oil, butter or vegan butter

¼ cup real maple syrup

1 teaspoon pure vanilla extract

Preheat oven to 375°F and lightly grease a 9×9-inch baking dish, 8×11 baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Set aside.

Pat the peaches dry if you washed them, and then peel them. For firm peaches, use a peeler. If they are soft and ripe, follow the boiling method explained below so the peaches don’t lose their juice and get mushy. INSTRUCTIONS BELOW in notes section.

Cut the peeled peaches into ¾-inch slices and place them in a large mixing bowl.

Add coconut sugar, lemon juice, vanilla extract, and starch to the bowl with the peaches. Toss everything together and spoon the peach mixture into the greased dish.

In a separate bowl, combine rolled oats, oat flour, optional walnuts, coconut sugar, salt, and cinnamon. Pour in maple syrup, melted coconut oil (or butter), and vanilla extract. Mix everything well using your hands.

Spread the oat crumble mixture evenly over the peaches in the dish.

Bake for 30-38 minutes until the top turns golden crisp and the peaches are bubbling. Around 35 minutes usually works well.

Allow the crisp to cool for 10-15 minutes before serving. It pairs well with vanilla ice cream. Enjoy!