This peach crisp is better for you because it has healthy, gluten-free oat and almond topping and juicy summer peaches. For special diet changes, see the recipe notes.
Peach Filling – 2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches) – ⅓ cup honey – 2 tablespoons arrowroot starch or cornstarch – 1 teaspoon vanilla extract – ½ teaspoon ground cinnamon Crisp topping – 1 cup old-fashioned oats (certified gluten free if necessary) – ½ cup almond meal or almond flour, lightly packed – ⅓ cup sliced almond – ⅓ cup packed coconut sugar or brown sugar – 1 teaspoon ground ginger – ¼ teaspoon fine grain sea salt – 4 tablespoons butter, melted – 3 to 4 tablespoons plain yogurt (regular or Greek)
Heat the oven to 350°F. The filling: Mix sliced peaches, honey, arrowroot starch, vanilla, and cinnamon in a 9-by-9-inch baking dish.
To make the topping, mix oats, almond meal, sliced almonds, coconut sugar, ginger, and salt in a medium bowl. Stir in melted butter and yoghurt.
Stir the mixture until moistened, adding 1 tablespoon of yoghurt if needed. To evenly distribute the oat mixture, spoon spoonfuls over the filling and break it up with your fingers.
Bake until filling bubbles around edges and top is lightly golden, about 30 minutes. Let the crisp rest 5–10 minutes before serving. Serve with vanilla ice cream or plain yoghurt.