Peaches, cinnamon, cornstarch, coconut oil, pecans, vanilla extract, brown sugar, and gluten free rolled oats.
Mix peaches with cinnamon, brown sugar, cornstarch, and vanilla extract.
Blend half the oats with pecans until fine.
Mix the ground oats with the remaining ingredients to make the crisp topping.
Assemble the peaches in a glass dish, then add the crisp oat topping.
Bake the crisp for 35 minutes or until golden in color.
EASY TO MAKE DINNER