Gluten-Free Peach Crisp is a delicious way to use fresh seasonal peaches. With a generous amount of topping made from rolled oats and almond flour, you will love this summer dessert topped with vanilla ice cream!
Place the sliced peaches in a large bowl. Sprinkle with 1/4 cup coconut sugar and give it a stir to evenly cover the peaches with sugar. Cover and set aside for 30 minutes to draw out some of the juices.
Drain the juices into a small bowl and set aside (you'll need about 1/4 cup for the topping; this might be all that comes out). Leave the peaches in the large bowl.
Preheat oven to 350 °F and grease an 8"x8" square baking dish or a casserole dish with 2.5qt/2.3L capacity.
To the peaches, add the arrowroot starch, lemon juice, vanilla extract, cinnamon and salt. Mix until the peaches are evenly coated.
Transfer the peaches to the prepared baking dish and spread in an even layer.
In a medium bowl, whisk together the old-fashioned oats, almond flour, coconut sugar, cinnamon and salt. Then, add the melted coconut oil and 1/4 cup of the reserved peach juice and continue to mix until well combined.
Layer the topping over the peaches. Use a spatula to it spread out evenly, pressing it down slightly.
Bake uncovered for 35 minutes. Let the crisp sit for 10-15 minutes before serving. Store any leftovers covered in the refrigerator and eat within 4 days.