If oats don't agree with you (some folks have trouble digesting oats), see my other crisp recipes featuring quinoa flakes or simple flour-and-sugar crumble toppings. They're equally tasty!
1/2 cup certified gluten-free rolled oats
3 tablespoons organic gluten-free vanilla rice or non-dairy milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/2 cup gluten-free baking mix and pancake mix
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
3-4 tablespoons organic coconut oil
Pre-heat the oven to 350ºF. Grease a 9-inch glass pie plate and set aside. Place the gluten-free oats in a bowl and soak them in the rice milk for ten minutes.
Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate. Add the gluten-free baking mix, brown sugar, and cinnamon to the oats. Mix well. Add the coconut oil in pieces. Rub the oat/flour mix into the shortening between your palms until the mixture gets crumbly and moist. If you by chance need another tablespoon of rice milk to moisten the mixture, go ahead and add it. 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. Try not to lick the empty pie plate. Okay. If no one's looking darling, go ahead. Lick. Serves 4-6.