This fruit when it's best, is when it's right from the orchard, juicy and perfectly ripe. I found this recipe for a healthy version of a fruit crisp. It's not as sweet as the traditional that uses a fair amount of sugar, but this lets the fruit shine thru and is really delicious. It's gluten free if you use gluten free oats. You could make this a day or two ahead and reheat it when you need it. I think I'm going to make a bunch for my freezer (unbaked) - don't you think this will be delish on a cold winter's day when we're all dreaming of summer!
2 1/4 lbs ripe peaches - about 5-6 peaches
1/3 c. honey
2 tbsp. cornstarch
1 tsp. vanilla
1/2 tsp. cinnamon
Place these into a 9"x9" baking dish, individual sized dishes or whatever size you'd like to use. I used a 2 individual lasagna dishes.
In a bowl, stir together
1 c. oats
1/2 c. almond flour (lightly packed)
1/3 c. sliced almonds
1/3 c. packed coconut sugar (can use brown sugar)
1 tsp. cinnamon
1/4 tsp. fine sea salt
Mix in, until mixture is combined
4 tbsp. melted butter
*3 to 4 tbsp. plain yogurt (I used greek but you can use regular)
*start with 3 and if it seems dry add in a little more.
Drop by spoonfuls onto the fruit, and make sure the topping is evenly spread over the crisp - go ahead, use your fingers!
Bake for about 25-30 minutes (if using smaller containers, check you baking time - it may need less) at 350 until the top is golden brown and the filling is bubbling around the edges.
Serve it warm with vanilla ice cream.
Have a peachy day!
*adapted from @cookieandkate.com