Description
Golden oats crackle as sweet peach juices bubble around cinnamon-kissed fruit, creating layers of tangy, buttery crunch and juicy softness in every warm, comforting bite.
Ingredients
- 4 cups peeled and sliced peaches
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the peaches with lemon juice, cornstarch, and 1/4 teaspoon ground cinnamon until evenly coated.
- Transfer the peach mixture to a greased 8-inch baking dish.
- In a separate bowl, combine rolled oats, almond flour, 1 teaspoon ground cinnamon, salt, melted coconut oil, and maple syrup until mixture clumps slightly.
- Sprinkle the oat topping evenly over the peaches.
- Bake for 30 to 35 minutes or until the topping is golden brown and the peaches are bubbling.
- Remove from oven and let the crisp cool for 10 minutes before serving.
Notes
- Crisp can be made with frozen peaches; thaw and drain excess liquid before using.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use certified gluten-free oats.
- Serve warm with a scoop of Greek yogurt or a dairy-free alternative.