2 large peaches, peeled and cut into 1 inch pieces
2 tablespoons cornstarch or arrowroot
1-2 tablespoons sugar (depending on the sweetness of the peaches)
1 cup gluten free oats (regular, not quick cooking)
1/4 cup almond meal/flour
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon salt
6 tablespoons cold butter cut into small cubes, plus 1 tablespoon for the ramekins
Preheat the oven to 350 degrees and butter four ramekins.
Add the peaches to a small bowl with the cornstarch and sugar. Mix well and set aside.
In a medium sized bowl, combine all of the ingredients except the butter. Mix the ingredients with a fork. Using your hands, add the butter and incorporate the butter by working it into the crumbs to form small pieces of dough, until almost all the crumbs are gone.
Divide up the peaches and add them to the ramekins. Using your hands, add the crumb mixture to each. Place them on a tray and place in the oven.
Baker for 15-20 minutes. Let sit another 20 minutes before serving. Great with vanilla ice cream or some whipped cream.