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Peachy Skillet Crisp

Ingredients:

Topping

4 tablespoons butter (or vegan butter or coconut oil)

4 tablespoons brown sugar

2 tablespoons maple syrup

2 teaspoons vanilla

1 teaspoon cinnamon

1 1/2 cup gluten free oats

1/2 cup slivered almonds (or sunflower seeds for nut free)

1 1/2 teaspoon salt

Filling

4 tablespoons butter (or vegan butter or coconut oil)

2 tablespoons brown sugar

1 teaspoon cinnamon

4 peaches

1/2 teaspoon salt

Directions:

1. Make topping first. In a large cast iron skillet, heat butter on high, then add brown sugar, maple syrup and vanilla. When it begins to bubble, add oats, almond, cinnamon and salt. Cook about 5 minutes until the mixture is caramel brown and hot.Scrape onto a piece of parchment paper.
2. Make filling in the same skillet, add the butter and sugar. When it begins to bubble, add the cinnamon, the sliced peaches and the salt. Cook 1-2 minutes then turn off heat.
3. Scoop filling into plates and top with the oat mixture.