Ingredients:

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

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the sliced peaches, 1/4 cup maple syrup, cornstarch, cinnamon, and lemon juice. Toss gently until the peaches are coated in a thick, velvety glaze.
  3. Pour the peach mixture evenly into a 9x9 inch baking dish.
  4. In the same bowl, combine the rolled oats, almond flour, sea salt, softened coconut oil, 3 tbsp maple syrup, and vanilla extract.
  5. Stir until the mixture forms clumpy, sandy pebbles, using your fingers to pinch the dough together to create a variety of texture sizes.
  6. Spread the crumble topping evenly over the peaches, leaving a small margin at the edges to prevent overflow.
  7. Bake for 35–40 minutes until the filling is bubbling intensely at the edges and the topping is a deep mahogany-brown.