Gluten Free Peach Crisp Skillet

• 6 - 8 medium peaches, peeled & sliced
• 1 Tbsp. coconut oil, melted
• 1/4 c. brown sugar

Oat Topping

• 1/4  c. brown sugar
• 2 Tbsp. flour (I used oat flour)
• 1/2 c. oats
• 3 Tbsp. butter, cold & cubed
• Optional: 1/4 c. chopped cashews
• 1 Tbsp. butter, melted (to oil the skillet)

1. Preheat the oven to 350 degrees. In a medium bowl, drizzle the sliced peaches with coconut oil and brown sugar. Toss until well-coated.
2. OAT TOPPING: In a small bowl, stir the brown sugar, flour, and oats. Then, use clean hands, a fork, or a pastry blender to cut in the cubed butter. Mixture should resemble coarse crumbles.
3. Melt the butter in the skillet for 2-3 minutes (place in oven.) Next, add the peaches to the skillet. Then, sprinkle with the oat topping. Bake for 28-32 minutes, until browned and the peaches are fork tender. If desired, add chopped cashews with about 10 minutes left in the oven. Serve with ice cream or whipped topping. Store leftovers in the fridge.

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