Low Iodine Vegan Peach Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.9(25)
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Learn more →Ingredients
6 servings
For the filling
- 2 ½ lb fresh peaches (about 6 medium), pitted and sliced ½-inch thick
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ⅓ cup packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup vegan butter, cold and cut into small pieces
- ¼ cup sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, toss the sliced peaches with the maple syrup, cornstarch, vanilla extract, and 1/2 tsp cinnamon until the peaches are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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