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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!
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