Peach Crisp

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

1/2 cup certified gluten-free rolled oats
2 tablespoons almond or coconut milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/4 cup sorghum flour
2 tablespoons millet flour
2 table spoons almond meal
1/2 tablespoon molasses
1/4 cup raw agave
1 teaspoon ground cinnamon
3 tablespoons organic coconut oil

Instructions:

Grease a 9-inch glass pie plate and set aside.

Place the gluten-free oats in a bowl and soak them in the almond or coconut milk and molasses and agave for ten minutes.

Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.

Pre-heat the oven to 350ºF.

Add the sorghum flour, millet flour, almond meal, and cinnamon to the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mix into the oil between your palms until the mixture gets crumbly and moist.

Top the peaches with the crisp and crumble topping.

Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled.

Serves 4-6.