Rye Free Vegan Peach Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

For the filling

2 ½ lb fresh peaches (about 6 medium), pitted and sliced ½-inch thick
2 tbsp maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
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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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