Easy Peach Crisp

• 8 peaches ripe, halved, pits removed and chopped, I also threw in a few cherries
• 1 cup gluten-free rolled oats
• 1/4 cup almond meal
• 1/4 cup gluten free flour or sub all purpose flour, or 1/4 cup more almond meal
• 1/2 cup chopped pecans roughly
• 2 tablespoons light brown sugar packed, or sub muscovado sugar
• 2 tablespoons coconut sugar or sub more brown sugar
• 1 pinch sea salt
• 4 tablespoons olive oil or coconut oil, coconut oil will impart a more intense coconut flavor

1. Preheat oven to 350 degrees F and lightly coat an 8x8 (or similar size) baking dish with coconut or olive oil.
2. Add fruit directly to the dish as you chop it and spread flat.
3. To a mixing bowl add crumble ingredients and, using your hands or a wooden spoon, mix until all everything is evenly distributed.
4. Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
5. Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.

peaches, rolled oats, almond meal, gluten free flour, pecans roughly, light brown sugar, coconut sugar, salt, olive oil

Taken from www.yummly.com/recipe/Easy-Peach-Crisp-1205422 (may not work)