Red Meat Allergy Friendly Ginger-Cardamom Peach Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.8(23)
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Learn more →Ingredients
6 servings
For the filling
- 6 medium peaches (about 2 lbs), pitted and sliced ½-inch thick
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tbsp arrowroot starch
- ¼ tsp fine sea salt
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
For serving
- dairy free vanilla ice cream or coconut whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced peaches, 2 tbsp maple syrup, grated ginger, 1/2 tsp cardamom, cinnamon, arrowroot starch, and 1/4 tsp salt. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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