Ingredients:

  • 1.5 lbs fresh peaches, peeled and sliced
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, toss the sliced peaches with cornstarch, cinnamon, lemon juice, and maple syrup until coated in a glossy sheen.
  3. Transfer the peach mixture into a 9x9 inch baking dish, spreading them evenly.
  4. In a small bowl, combine the rolled oats, almond flour, and sea salt.
  5. Stir in the melted coconut oil and maple syrup until the mixture reaches a clumpy, sand-like texture.
  6. Sprinkle the topping evenly over the peaches, leaving small gaps for steam to escape.
  7. Bake for 35–40 minutes until the peach juices bubble around the edges and the topping is a deep mahogany brown.
  8. Remove from the oven and let the crisp rest for 10 minutes before serving.