Peach Crisp
A yummy and mostly healthy peach crisp. If you don't need gluten free, you can use regular flour instead of almond flour. If you need gluten free, use gluten free old fashioned oats. If you need dairy free use dairy free butter!
Prep Time15 minutes mins
Cook Time25 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free, fruit, garden recipe, gluten free
Servings: 8 people
Calories: 190kcal
1 2 quart glass casserole dish if it has a lid, that's the best for saving for later.
1 knife & spoon
2 bowls 1 large and 1 small
Toppings
- 1 Cup old-fashioned rolled oats may use gluten free
- ½ Cup almond flour may use regular flour
- ½ Cup packed light brown sugar
- ¼ Cup cold butter diced into 16 pieces
Filling
- 6 ripe peaches pitted and sliced
- ¼ Cup honey
- 1 TBSP cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ tsp kosher salt
Topping
Lightly mist 2 quart casserole dish with cooking spray.
Mix together 1 Cup rolled oat, 1/2 Cup packed brown sugar, and 1/2 Cup almond flour in a bowl.
Work the cubes of butter into the mixture until it’s crumbly. (use fingers and get messy)
Combine the peaches, 1/4 Cup honey, 1 TBSP cornstarch, 1 tsp vanilla, 1 tsp cinnamon, and 1/8 tsp kosher salt in a large mixing bowl.
Stir until well combined and the cornstarch is completely dissolved.
Pour the peach mixture into the baking dish. Wipe down the sides into the peach mixture. Sprinkle the topping evenly over the peaches.
Bake in oven for 20-25 minutes until the fruit is soft, it’s bubbly and the topping is golden brown.