Low Sodium Cinnamon-Walnut Peach Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Cinnamon-Walnut Peach Oat Crisp

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Ingredients

6 servings

For the filling

6 medium ripe peaches (about 2 ½ lb), pitted and sliced ½-inch thick
Fresh Large Yellow Peach Premium Yellow Peaches Kroger Fresh Peaches in 2 LB Bag Simple Truth Organic™ Frozen Sliced Peaches Fresh Small Peach
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2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp ground cinnamon
¼ tsp ground ginger
1 tsp fresh lemon juice

For the topping

1 ½ cups rolled oats
1 cup raw walnuts, roughly chopped
½ cup almond flour
1 tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup maple syrup
¼ cup coconut oil, melted and slightly cooled
1 tsp pure vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the sliced peaches, 2 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.

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