Ingredients:
- For the Filling:
- 6 cups peach slices (I used one bag of frozen, organic peach slices, with great results)
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- (extra butter for greasing the ramekins/pie plate)
- For the Crusty Topping:
- 3/4 cup gluten–free oats
- 1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/3 cup butter, cut into small pieces
- 1/3 cup pecans/walnuts (whichever you prefer, or use both as I did)
Instructions:
- (extra butter for greasing the ramekins/pie plate)
Instructions:
- 3/4 cup gluten–free oats
- 1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/3 cup butter, cut into small pieces
- 1/3 cup pecans/walnuts (whichever you prefer, or use both as I did)
- Preheat oven to 375. Grease 6-8 ramekins (or a large pie pan, if using). In a large bowl, toss the peach filling ingredients together until evenly combined.
- For the crusty topping, place all ingredients, except the nuts, into a food processor. Pulse 10-15 times (holding down about 5 seconds/pulse), until a loose mixture created. Don’t worry if it’s not totally uniform, rustic is the look. Add nuts to mixture.
- Evenly divide sugared peaches into greased ramekins. Sprinkle about two tablespoons of oat/butter mixture onto each of the crisps. You may want more or less topping, depending on your preference. If you have extra topping leftover, it freezes well and you can sprinkle it onto a different fruit later. Place ramekins on a baking sheet and bake for 30-35 minutes.
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