Gluten Free Peach Crisp
Makes 10 Servings
Macros: 301 cal, fat 11g, carbs 47g, fibre 5g, protein 4g
10 cups sliced peeled peaches (fresh or frozen)
2 1/2 cups old fashioned rolled oats (gluten free)
3/4 cup oat flour (gluten free)
1/2 cup lightly packed brown sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup melted butter, vegan butter or coconut oil
Preheat the oven to 350F and lightly grease a 9x13" baking dish.
In a large bowl combine the oats, oat flour, brown sugar, cinnamon, and salt. Mix together and stir in the melted butter to combine. This is your crisp topping!
Place the peaches in a large bowl and stir 1/4 cup of the crisp topping into the peaches. Transfer the peaches to the prepared baking dish and evenly top with the remaining oat mixture (don't pack it).
Bake until the peaches are soft and the topping is golden brown, around an hour. Serve warm with a scoop of vanilla greek yogurt. For added protein, add a scoop to the mixture. (note: extra protein not listed in the macros)