We may have found the perfect summer dessert! This recipe for peach crisp is (1) loaded with limited-time-only fresh, ripe peaches, (2) relies on plenty of pantry staples so you don't have to forage, and (3) is so easy to make you might wonder why you don't make it a daily ritual. Healthy-ish and delish!
Position a rack in the center of the oven and heat to 350°F. Lightly mist a 2-quart casserole dish with cooking spray.
Combine the rolled oats, almond flour, and brown sugar in a mixing bowl; whisk until well combined. Add the cold butter. Work the butter into the oat mixture with your fingers until the mixture is crumbly. Place back into the fridge while you prepare the filling.
Combine the peaches, honey, cornstarch, vanilla, cinnamon, and salt in a large mixing bowl. Toss until well combined and the cornstarch is completely dissolved.
Scrape the peach filling into the casserole dish, then sprinkle the topping evenly over the crisp. Transfer to the oven and bake 20-25 minutes, or until the fruit is soft, the topping is bubbling around the edges, and the topping is golden brown.