Low Iodine Cinnamon-Walnut Peach Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.7(5)
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Learn more →Ingredients
6 servings
For the filling
- 6 medium ripe peaches (about 2 ½ lb), pitted and sliced ½-inch thick
- 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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