Gluten–Free Peach Crisps

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For the Filling:

6 cups peach slices (I used one bag of frozen, organic peach slices, with great results)

1/3 cup sugar

1 tablespoon cornstarch

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

(extra butter for greasing the ramekins/pie plate)

For the Crusty Topping:

3/4 cup gluten–free oats

1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup brown sugar

1/3 cup butter, cut into small pieces

1/3 cup pecans/walnuts (whichever you prefer, or use both as I did)

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