The farmers market near me has some of the best peaches I have ever had! But, sometimes that means you shamelessly buy more than you could ever eat before they go bad! That’s where this crisp came in handy!!
I made & froze the base until I needed a quick dessert for 2.
Then just thawed the peaches, made the topping & threw it in the oven!!
What I used:
2 white peaches, diced
1 TB. Brown Rice Syrup
1 TB. Maple Syrup
1/2 tsp. Cinnamon
1/8 tsp. Ground Cloves
1/4 tsp. Nutmeg
Dash of Cardamom
For the peaches, place in Pyrex or other baking dish. Pour syrups & spices on top & mix thoroughly. Place lid on & stick in fridge. Even if you’re not freezing first like I did, you still want the peaches & spices to have time to do their magic! Leave for 3+ hours.
1/2 c. Bob’s Red Mill Gluten Free Rolled Oats
1/4 c. Bob’s Red Mill Gluten Free Baking Flour
1/4 c. Brown Sugar
1/4 c. Butter, cold-ish
2 TB. Pecan pieces
Pinch of Pink Himalayan Salt
Pinch of Cinnamon
Dash of Nutmeg
Dash of Cloves
Cut flour, sugar, butter, salt & spices until evenly crumbled. Fold in oats & pecan pieces.
Scoop on top of peaches until completely covered.
Bake at 350 until topping is light brown, about 30 minutes.
For presentation, I scooped into martini glasses. 🙂