Warm, silky peaches studded with a crispy oat and almond topping should be the official dish of summer — and not just for dessert. This double-crusted oat and peach crisp can be breakfast, too. The top bakes up crisp and crackly, while the bottom crust becomes soft with a slight chew after some time soaking up the peach juices. It’s a delicious hodgepodge of textures that other crisps or baked oatmeals cannot beat. Oh, and it’s gluten-free to boot!
If you’ve never eaten or made a double-crusted crisp before, you are in for a treat. Just mix up one big batch of crisp topping and press half of it into a baking pan, mix up the filling, and then top with the remaining crisp mixture.