Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) almond flour
  • 3 tbsp (45ml) melted coconut oil
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the sliced peaches with maple syrup, lemon juice, cinnamon, cornstarch, and salt until every slice is coated. Transfer the fruit to a 9x9 inch baking dish, spreading them evenly.
  3. In a separate bowl, combine the rolled oats, almond flour, cinnamon, and salt.
  4. Pour in the melted coconut oil and maple syrup, stirring until the mixture forms moist, clumpy pebbles.
  5. Sprinkle the crumble evenly over the peaches, pressing down very lightly.
  6. Bake for 35–40 minutes until the topping is a deep mahogany gold and the peach juices are bubbling vigorously around the edges.