Ingredients
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Instructions
- Preheat the oven to 400°F and grease a 8”x8” baking dish with nonstick cooking spray.
- In a large mixing bowl, add the sliced 5 ripe peaches, 1 tbsp maple syrup, 1 tbsp fresh lemon juice, ½ tsp ground cinnamon and 1 tbsp arrowroot starch/powder. Mix until the peaches are well coated. Set aside.
- In another large bowl, mix together the ⅓ cup refined coconut oil, 1 ½ cups old fashioned rolled oats, ⅔ cup almond flour, ⅓ cup maple syrup, ⅓ cup cashew butter, 1 tsp vanilla extract, 1 tsp cinnamon, 1 tbsp ground flaxseeds, 1 tbsp chia seeds and ¼ tsp Kosher salt, just until combined.
- Place the peach mixture in an even layer in the prepared pan. Top the peaches with the oat topping.
- Bake for 35-40 minutes or until the peaches are very soft and bubbly.
- Let cool for 10 minutes before enjoying it!
Test Kitchen Notes
- Precise peach amounts: 2 pounds peaches before peeling/coring/slicing. 1.5 pounds after peeling/coring/slicing. Yields 4 cups once sliced.
- Ideally use fresh very ripe peaches! They should be on the verge of overripe, but shouldn't have any moldy blemishes (so not too ripe).
- Peel and slice peaches ahead of time for easy and quick recipe prep!
- I like to use a 8”x8” square casserole dish, but you can also use a round 8” casserole pan or cake pan.
- Storage: Enjoy right away or let cool completely before covering the pan with plastic wrap and storing in the fridge for up to 4 days.
- Reheating: The crisp will always be best right after baking, but it can easily be reheated in smaller portions in the microwave for 40-60 seconds, or reheat the entire crisp uncovered in the oven at 350°F for 10-15 minutes until bubbly and warmed through.
- Yield: The peach crisp will serve 6. If you serve it as a dessert with a scoop of vanilla ice cream it can feed 8-10 people.