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Peach Pecan (Dairy and Gluten Free)

Peach Pecan (Dairy and Gluten Free)

  • 10 minutes
  • 12 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • For the Topping
  • 1-1/4 cups (125g) rolled oats
  • 3/4 cup (75g) Diamond of California® Pecans, roughly chopped of halved
  • 3/4 cup (75g) lightly packed brown sugar
  • 1 tsp salt
  • 1/2 cup coconut oil (in liquid form)
  • For the Filling
  • 3 pounds sliced ripe peaches (about 6/7 peaches)
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch (or arrowroot powder)
  • 1/4 tsp cinnamon
  • 1/4 tsp cinnamon
  • Vanilla ice cream, to serve, option (choose a dairy-free brand if needed)

The Steps

Preheat the oven to 350 F.

In a 9×11 inch baking dish, mix together the sliced peaches, sugar, lemon juice, cornstarch, and cinnamon. Set aside.
In a medium mixing bowl, stir together the oats, pecans, almond meal, brown sugar, and salt. Mix in the coconut oil and stir until combined.

Spoon the topping over the peaches to cover them evenly. Bake for 50-60 minutes, or until the fruit juices are bubbling and the topping is deep golden brown. Transfer baking dish to a wire rack and allow to cool for 1 hour before serving.

The crisp is best enjoyed the day it’s made, but it holds up just fine, covered and on the countertop for up to two days.

RECIPE CONTRIBUTED BY MEGAN GORDON

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