Peach Crisp

What you need

Ingredients

• 6 large ripe yellow peaches (pitted, peeled and sliced into 1/2-inch thick slices)
• ⅓ cup monk fruit sweetener ( or sugar)
• ⅛ teaspoon kosher salt
• 2 teaspoons cornstarch
• ⅔ cup raw quick ( or rolled oats*)
• ½ cup slivered roasted almonds
• 2 tablespoons whole wheat flour ( or gluten-free flour mix)
• ¼ cup packed monk fruit brown sugar ( or light brown sugar)
• ½ teaspoon cinnamon
• ¼ cup butter (melted (half stick))

In the correct order

Instructions

1. Heat oven to 350°F degrees.
2. Combine peaches, sugar and salt in a large bowl and mix well. Sprinkle with cornstarch. Toss until fruit is coated and transfer to an ungreased deep pie dish.
3. Combine the remaining topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
4. Bake for 40–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
5. Serve with a scoop of ice cream or frozen yogurt, if desired.