This peach crisp is vegan, gluten-free and wholesome enough for breakfast! Tahini and cardamom add a unique flavor twist to the classic.
Author:Leanne Ray, MS, RDN
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
4 large peaches, pitted and sliced
1/4 cup + 2 Tbsp dark brown sugar (divided)
2 tsp cornstarch
1 cup old-fashioned rolled oats
1/4 cup almond flour
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/3 cup tahini
Preheat oven to 350° F.
Brush a 10″ cast iron skillet (or 9×7 baking dish) with oil and set aside.
In a large bowl, toss peaches with 1/4 cup of the brown sugar and the cornstarch.
In a separate bowl mix oats, almond flour, salt, spices and remaining two tablespoons of brown sugar. Stir. Add tahini, then use a fork (or your hands!) to work it into the dry mixture until moist and crumbly.
Transfer peaches to the skillet or baking dish and top with the crumbly oat mixture.
Bake 30 minutes or until topping is browned and peaches are bubbling and tender.
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