Simple Fresh Peach Crisp (dairy, egg, gluten, nut, soy free)

• 4-6 fresh, ripe peaches

• 2 teaspoons brown sugar

• 1 teaspoon tapioca starch

• 1 teaspoon vanilla extract

• 1/2 cup plain oats

• 1-2 tablespoons beef tallow or plant-based butter

Preheat the oven to 350°F.

Peel, pit, and chop the peaches, doing as much of the work as possible over an 8x8" baking dish to retain as much peach juice as you can, but making sure no pit chunks or stems get in the mix. Add the brown sugar, tapioca starch, and vanilla to the peaches, and mix them thoroughly. Re-distribute the peaches and gravy evenly across the bottom of the baking dish.

Spread the oats evenly across the top of the peaches, and then dot the top of the oats with small bits of beef tallow or plant-based butter, so it will melt evenly over the crisp.

Bake at 350°F on the middle rack for 30-35 minutes, until the oats are golden brown, and the gravy is bubbling.

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