Ingredients
Method
- Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish with a little coconut oil or nonstick spray.
- In a medium bowl, combine the rolled oats, sliced almonds, cinnamon, ginger, and nutmeg. Stir in the melted coconut oil and maple syrup until everything is well coated and clumps together.
- Spread the sliced peaches evenly in the prepared baking dish. Sprinkle the oat crumble mixture over the top, covering the fruit completely.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, until the topping is golden and the peaches are bubbly. Let cool for 5 minutes before serving.
Nutrition
Notes
For a nut-free version, replace the almonds with an equal amount of sunflower seeds or extra oats. If using frozen peaches, thaw and drain them first to avoid excess liquid. This crisp is best served warm, with a scoop of vanilla ice cream or a dollop of coconut whipped cream. Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave. To make ahead, assemble the crisp (without baking) and refrigerate for up to 24 hours, then bake as directed, adding 5 extra minutes if needed.
