Fruit crisps are all about simplicity so no need to peel the peaches here – the skins soften in the oven. Coconut oil tends to be soft at room temperature but not necessarily liquid unless your kitchen is quite hot, so warm it in the microwave or on the stovetop until it’s liquid for this recipe. The crisp is best eaten the day it’s made.
Preheat the oven to 350 F.
In an 9×11 inch baking dish, mix together the sliced peaches, sugar, lemon juice, cornstarch and cinnamon. Set aside.
In a medium mixing bowl, stir together the oats, pecans, almond meal, brown sugar and salt. Mix in the coconut oil and stir until combined.
Spoon the topping over the peaches to cover them evenly. Bake for 50-60 minutes, or until the fruit juices are bubbling and the topping is deep golden brown. Transfer baking dish to a wire rack and allow to cool for 1 hour before serving.
The crisp is best enjoyed the day it’s made, but it holds up just fine, covered and on the countertop for up to two days.