This easy peach crisp with oatmeal makes the perfect summer dessert and is even healthy enough to serve for breakfast! Made with fresh peaches and a crispy oat topping, this is one tasty sweet treat. A vegan option full of healthy fats and fibre, but low in sugar! {Gluten-free & dairy-free}
In a large bowl, mix together the diced peaches, cornstarch, vanilla extract, and ¼ teaspoon of cinnamon until thoroughly combined.
In a separate bowl, mix together the oats, oat flour, almonds and remaining cinnamon. Add in the honey and coconut oil, mixing until completely incorporated.
Spread the peach mixture into the prepared pan. Evenly sprinkle the oat mixture on top so that the entire surface is covered.
Bake for 35-45 minutes, or until the peach juice is bubbling and the oat mixture is lightly golden and crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours at room temperature before serving to allow juices to thicken.
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Notes
Use ripe peaches for best results. If the peaches are too firm, they won't be as juicy and sweet.
You can peel the peaches if you wish, but it's not necessary. Once the crumble is baked, the skins become tender and you can hardly taste them.
*Oat flour can be store-bought or made by blending whole oats in a blender until a flour-like consistency is achieved.