A vegan gluten-free fruit crisp with chopped peaches topped with a crunchy oat-and-pecan crumble, baked until golden.
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| prepPreheat oven to 350°F / 176°C | |||
| prepLightly coat an 8×8 baking dish with coconut or olive oil | |||
| 7–8 ripe peaches, halved, pitted and chopped | Spread fruit in prepared dish | Spread crumble evenly over fruit | Bake 350°F / 176°C, 40–45 min until bubbling & golden |
| 90 g gluten-free rolled oats | Mix crumble ingredients until evenly distributed | ||
| 28 g almond meal | |||
| 30 g gluten-free flour | |||
| 60 g roughly chopped pecans | |||
| 2 Tbsp packed light brown sugar | |||
| 2 Tbsp coconut sugar | |||
| 1 pinch sea salt | |||
| 60 ml olive oil or coconut oil | |||
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