Ingredients
Filling:
3 peaches, sliced
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp arrowroot flour (can sub cornstarch)
1 tsp cinnamon
Crisp:
1/2 c GF oats
1/4 c almond flour
1 c pecans (crushed or chopped)
2 tbsp coconut sugar
1/4 c coconut oil, melted
1 tsp vanilla
Instructions
Preheat oven to 350F
Mix all filling ingredients together in a bowl
Pour into a baking dish coated with coconut oil
Add the crisp ingredients to another bowl and mix until well combined
Crumble the crisp over the peaches
Bake for 35-40 min (filling should be bubbling)
Recipe Notes
Store in airtight container in fridge for up to 1 week
