Indulge in the sweetness of summer with this Gluten Free Peach Crisp with Lavender. This delightful dessert combines the juicy goodness of ripe peaches with the subtle floral notes of lavender, all topped with a crispy oat crumble. A scoop of ice cream is optional but recommended!
Start with peeling and slicing the peaches. Place them into a medium bowl and combine with the cinnamon, cardamom, lavender syrup and half of the brown sugar. Stir and set aside.
In a large bowl, combine flour and the oats and whisk. Add in the cubed butter. Squish together with your fingers to combine.
Distribute the peaches evenly between the 4 mini pie dishes. Then spirnkle the mixture evenly on the tops.
Put the mini pie dishes on a sheet pan and place in the oven for about 35-45 minutes and bake until golden brown. Remove carefully. Let sit for a few minutes and serve warm with your favorite ice cream!
Notes
Notes:Using a sheet pan will make it easier to take all of the pie dishes out of the oven.You can use small ramekins if you don't have the mini pie dishes. This can be made in a small baking dish if you don't want to do individuals. Storing leftovers:Cover and store any leftovers in the fridge for up to 3 days. Reheat in the oven or using the microwave.