Camie Fairbanks
Creating Engaging Content
About the Recipe
Ingredients
2 1/4 pounds ripe peaches, peeled and thinly sliced
1/3 cup honey
2 tablespoons arrowroot starch or cornstarch
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup old-fashioned oats (certified gluten free if needed)
1/2 cup almond meal or almond flour
1/3 cup sliced almonds
1/3 cup packed coconut sugar or brown sugar
1 tsp ground ginger
1/4 tsp fine grain sea salt
4 tablespoons butter, melted
3–4 tablespoons plain yogurt
Vanilla ice cream for serving
Preparation
Preheat the oven to 350°F.
In a 9x9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla, and cinnamon.
In a bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger, and salt. Mix in melted butter and yogurt until moistened.
Dollop spoonfuls of the oat topping over the filling and spread evenly. Bake about 30 minutes, until filling is bubbling and top is lightly golden.
Let rest for 5–10 minutes. Serve with a scoop of vanilla ice cream.