Vegan Gluten Free Peach Crisp with Oats

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, toss the sliced peaches with cornstarch, maple syrup, lemon juice, cinnamon, and salt. Stir gently until the peaches are evenly coated and the cornstarch has dissolved into the syrup.
3. Pour the mixture into your prepared 9x9 inch baking dish or cast-iron skillet, spreading them into an even layer.
4. In a medium bowl, combine the gluten-free oats, almond flour, coconut sugar, cinnamon, and salt.
5. Pour in the melted coconut oil or vegan butter and stir with a spatula until the mixture forms moist, clumpy crumbs.
6. Sprinkle the crumble evenly over the peach filling, leaving a tiny gap at the edges to prevent overflow.
7. Bake for 25–30 minutes until the filling is bubbling vigorously around the edges and the topping is a deep mahogany-gold.
8. Remove from the oven and let the crisp rest for 20 minutes to allow the glaze to set.