Gluten-free

Made with peaches, maple syrup and cinnamon. 1h, 4-6, 8 ingredients.

Recipe by jenneatsgoood.com

Prep

15 min

Cook

45 min

Total

1h

Makes

4-6

Ingredients

• 4-5 fresh peaches
• 2 tbsp + 1/4 cup coconut oil, melted
• 2 tbsp + 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1 tsp salt

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350 degrees and grease a skillet or baking dish with coconut oil.
2. Remove the pits from the peaches and slice each one into ~3/4-inch cubes. Add the peaches to a mixing bowl.
3. Pour the 2 tbsp of coconut oil, 2 tbsp of maple syrup and vanilla extract onto the peaches and use a spoon to mix and completely cover the peaches.
4. In a separate bowl, whisk together the cinnamon, oats, almond flour and salt. Then add in the 1/4 cup of coconut oil and last 2 tbsp of maple syrup. Mix again to coat the oats.
5. Transfer the peaches to the baking dish, fully covering the bottom. Add the oat mixture on top, covering the peaches evenly.
6. Bake the peach crisp for 45-60 minutes, until the oats are browning and the peaches are soft and caramelized. Serve immediately or store in the refrigerator for up to four days.