Preheat oven to 350°F. The peaches should be semi-ripe for this recipe. Otherwise they will completely fall apart and be tough to peel if very soft. Peel and slice the peaches into wedges. Place them in a 10-inch cast iron pan with 1 ½ tablespoons of ghee. Cook over medium-low heat until they soften (about 15-20 minutes).

Prepare the crisp topping by adding the almond flour, rolled oats, maple syrup, vanilla extract and 6 tablespoons of ghee to a bowl. Use your hands to mix the ingredients and make small clumps. Sprinkle the topping all over the peaches and transfer the cast iron pan into the oven. Bake for about 30 minutes or until the topping is golden brown.

Let cool for a few minutes and top it with sugar free ice cream!