Fresh or canned peaches and slivered almonds seasoned with cinnamon and brown sugar, covered in a crumbly oat topping and baked. The perfect summer dessert! Wheat-free, dairy-free and vegan. Even better served warm, topped with a scoop of vanilla ice cream.
⅓cupoat flouror a multi-purpose GF flour blend, like King Arthur brand
2tablespoonground golden flaxseed
¼cupunsalted slivered almondswalnuts and pecans are great too
½cupunrefined organic coconut oilcan also use butter, but then it's not vegan ;
½cupbrown sugaror regular sugar
For the Fruit Mixture:
48ozcanned sliced peaches in juice, drained or 8 very ripe fresh peaches
1teaspooncinnamonI sprinkle generously on top of peaches without measuring
*optional: extra sugar or stevia blend for added sweetness
If you are using fresh peaches, toss the sliced peaches in a couple of tablespoons of sugar and sprinkle with a little salt. Let the peaches macerate for about an hour. Reserve 2 tablespoons of the liquid and drain the peaches.
Preheat your oven to 350 degrees F.
In the bowl of an electric mixer, add all topping ingredients and mix on medium speed until it forms a crumbly texture.
Set topping aside and prepare your peaches.
The canned peaches in juice don't require the extra macerating step but do need to be drained thoroughly. They already have enough sweetness since they are canned in the juice.
Place drained peaches into a 7 x 11″ glass baking dish sprayed with cooking spray.
Stir the cornstarch into the lemon juice and pour over peaches. If you are using fresh peaches, add the 2 tablespoon of the reserved liquid from the macerating process into the cornstarch mixture.
Give the peaches a good stir, then sprinkle cinnamon on top, using more or less to taste. If you are using fresh ripe peaches, add a little stevia or brown sugar for (1-2 tbsp) for sweetness.
Add your topping over the peaches in an even layer and bake at 350 degrees for 45 minutes.