Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • 1/4 cup (60ml) maple syrup
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) almond flour
  • 1/2 cup (100g) coconut sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C). Place sliced peaches directly into a 9x9 inch baking dish.
  2. Sprinkle maple syrup, cornstarch, cinnamon, lemon juice, and salt over the peaches. Stir gently with a spatula until the fruit is coated and cornstarch is evenly distributed.
  3. In a mixing bowl, combine rolled oats, almond flour, coconut sugar, cinnamon, and salt.
  4. Add cold, cubed butter to the oat mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  5. Scatter the crumble topping evenly over the peach mixture and press down very lightly.
  6. Bake for 40–45 minutes until the filling is bubbling around the edges and the topping is deep mahogany-brown and firm.