Peach Crisp

2¼ lb ripe peaches, peeled and thinly sliced (about 5 to 8 peaches) mix dollop bake 30 minutes at 350°F
3T (60 g) honey
2 T arrowroot starch or cornstarch
1 t vanilla extract
1 t ground cinnamon
1 c (100 g) old-fashioned oats stir
½ c (60 g) almond meal or almond flour, lightly packed
⅓ c (40 g) sliced almonds
¼ c (35 g) packed coconut sugar or brown sugar
1½ t ground ginger
⅛ t salt
5 T (75g) butter, melted
  1. Preheat the oven to 350°F.
  2. In a 9×9″ baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla, and cinnamon.
  3. Stir the oats, almond meal, sliced almonds, coconut sugar, ginger, salt, and butter until moistened throughout.
  4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
  5. Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.

Shamelessly stolen from Cookies and Kate