In a medium sized bowl, combine melted butter, brown sugar, salt, ⅓ C gluten free flour, oats and pecans. Stir together.
6 Tablespoon Vegan Butter, ¼ C + 2 tablespoon Light Brown Sugar, pinch Salt, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ¾ Cup Gluten Free Oats, ½ Cup Pecans
Placed the topping into the refrigerator while you prepare the filling.
Peel and slice 6 cups of fresh peaches (about 5-6 baseball sized peached).
6 Cup Peaches
Combine the peach slices, sugar, cinnamon, vanilla and 3 tablespoon gluten free flour. Stir together until the peaches are coated with the seasoning.
½ Cup Sugar, ½ teaspoon Cinnamon, 1 teaspoon Vanilla, 3 Tablespoon Gluten Free 1-to-1 Flour Blend
Crumble the chilled topping over the peaches.
Bake in preheated oven for 35 minutes.
Serve with ice cream or whipped cream
Notes
STORAGE: Cover leftover peach crisp with aluminum foil and store in the refrigerator up to 3 days. Reheat in a 350 degrees oven for about 20 minutes or until warmed through.