Peach season is magical in Adams County, Pennsylvania. Enjoy the bounty with this fresh, fruity, guilt-free delight!

Nutty Peach Crisp with Oats, Almonds, and Pecans

(Vegan & Gluten-Free)

Peach Filling

• 8-10 fresh peaches, parboiled, peeled, and sliced (about 9-10 cups)

• 1 tsp fresh lemon juice

• 4 Tbsp maple syrup

• ½ tsp cinnamon

• 1/8 tsp nutmeg

• 2 tsp arrowroot (or cornstarch)

Crisp Topping

• 1 cup almond flour

• 1 cup rolled oats

• 1 cup pecans, roughly chopped

• 2 Tbsp maple syrup (or more, to taste)

• ½ tsp salt

• 4 Tbsp coconut oil

Directions

• Preheat oven to 350 F.

• In large bowl, combine all peach filling ingredients and stir to coat peaches.

• Pour peach mixture into 9x13 baking dish and place it on a baking sheet to catch drips if fruit boils over. Cook peaches uncovered for 10 minutes.

• While peaches bake, whisk the dry ingredients together in a large bowl. Add coconut oil and stir to combine until oil is evenly distributed. Taste to see if it’s sweet enough. If not, add 1 Tbsp at a time of maple syrup until it’s perfect.

• Pull fruit out of oven and sprinkle topping until it is evenly distributed.

• Bake until fruit is bubbling and crisp is golden brown, usually about 30-40 minutes.