Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (1g) ground cinnamon
  • 1/8 tsp (0.75g) sea salt
  • 1 1/2 cups (180g) super-fine almond flour
  • 1/2 cup (45g) gluten-free rolled oats
  • 1/3 cup (65g) melted coconut oil
  • 3 tbsp (35g) coconut sugar
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Gently toss the sliced peaches with maple syrup, lemon juice, cornstarch, cinnamon, and salt in a large bowl. Ensure the cornstarch is fully dissolved to avoid clumps.
  2. Spread the peach mixture evenly into the bottom of a 9x9 inch baking dish, scraping down the sides to create a level surface.
  3. In a separate bowl, combine the almond flour, rolled oats, coconut sugar, and salt.
  4. Pour in the melted coconut oil and vanilla extract. Stir until the mixture forms chunky, irregular clusters.
  5. Spoon the crumble mixture over the peaches, using fingers to pinch some of the dough into larger clusters for visual appeal.
  6. Bake at 350°F (175°C) for 35–40 minutes until fruit juices are bubbling and the topping is deep mahogany-colored.