Ingredients:

  • 6 cups (900g) fresh peaches, sliced into 1/2 inch wedges
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) ground cinnamon
  • 2 tbsp (30g) pure maple syrup
  • 1 tbsp (8g) arrowroot powder
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/4 cup (55g) melted coconut oil
  • 2 tbsp (30g) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (2.5g) vanilla extract

Instructions:

  1. Toss the sliced peaches with lemon juice, cinnamon, maple syrup, arrowroot powder, and salt in a large bowl until every slice is coated. Transfer the mixture into a 9x9 inch baking dish and spread evenly.
  2. In a medium bowl, combine rolled oats, almond flour, and sea salt. Stir in the melted coconut oil, maple syrup, and vanilla extract until the mixture reaches a clumpy, sandy texture.
  3. Sprinkle the crumble evenly over the peaches, leaving a small amount of fruit visible around the edges.
  4. Place the dish in a preheated oven at 350°F (175°C) and bake for 30–35 minutes until the fruit is bubbling and the topping is deep mahogany brown.
  5. Let the crumble rest for 10 minutes before serving to allow the juices to set.