Ginger Peach Crisp

It is peach season here in Colorado and they are at their peak juiciness! This is a fabulous way to use some of those peaches and serve warm alongside a scoop of vanilla bean ice cream (I personally am dairy free these days, so I use Coconut Bliss vanilla bean ice cream - the BEST vegan ice cream! Look for it at Sprouts if you are in Colorado). This dish is GF/vegan and made with a crisp almond-oat topping. I keep the peach skins on, and once the crisp is out of the oven I let it sit for 15 minutes to let the juices thicken up. The ginger and lemon give this dessert a lovely, bright flavor. If you'd like it a little sweeter (or are using peaches that are not at peak ripeness) add a couple Tbsp of maple syrup or honey to the peach filling.

The Filling:

1 1/2 lbs. peaches

1 1/2 Tbsp. cornstarch

1 Tbsp grated ginger

1/2 teas. vanilla

zest and juice of 1/2 lemon (about 1 Tbsp juice)

The Topping:

1 cup rolled oats

1/2 cup almond flour

1/4 cup sliced almonds

1/3 cup maple syrup

3 Tbsp melted coconut oil (can also use avocado oil or butter)

3/4 teas cinnamon

1/4 teas salt

Preheat oven to 350.

Slice up the peaches (or dice if you prefer smaller chunks) and toss in a bowl with remaining filling ingredients. Transfer to a baking dish and spread out in an even layer.

Rinse out the bowl and mix all topping ingredients together until combined. Sprinkle evenly onto peach filling.

Bake uncovered for 40-45 minutes until the filling is bubbling around the edges and the crisp is browned. Remove from oven and let cool for 15 minutes. Serve warm and enjoy!

Source: https://www.gimmesomeoven.com/ginger-peach-crumble-recipe/