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Preheat the oven to 350 degrees Fahrenheit. Place six (8) ounce ramekins and place on a baking sheet. Grease with coconut oil or baking spray. (Alternatively, you can also make this in a greased 8x8 baking pan). Set aside.
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To prepare the filling: In a large mixing bowl, toss together the peaches, sweetener, arrowroot starch, vanilla extract, and cinnamon until thoroughly combined. Divide evenly into ramekins or spread into baking pan.
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To prepare the topping: Wipe down the same mixing bowl and toss in the oats, oat flour, sweetener, cinnamon, and salt. Add coconut oil and use your fingers to combine mixture until it's moist and crumbly.
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Spoon the mixture evenly among the ramekins covering the filling.
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Bake in preheated oven for about 35-45 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
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Remove from oven and allow the crisp to rest for 5 to 10 minutes.
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Serve with a scoop of plain yogurt, frozen yogurt or vanilla ice cream.