Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) lemon juice
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5g) ground cinnamon
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp (1.5g) sea salt
  • 1 1/2 cups (180g) almond flour
  • 1 cup (90g) certified gluten-free rolled oats
  • 1/2 cup (115g) coconut oil, chilled and solid
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss the sliced peaches with lemon juice, maple syrup, cinnamon, salt, and cornstarch until evenly coated. Pour the mixture into a 9x9 inch baking dish.
  3. In a separate bowl, combine the almond flour, gluten-free oats, cinnamon, and salt.
  4. Using a fork or pastry cutter, work the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
  5. Stir in the maple syrup until the topping clumps together.
  6. Scatter the crumble topping evenly over the peaches, pressing down very lightly.
  7. Bake for 35–40 minutes until the fruit juices are bubbling and the crust is golden mahogany.
  8. Remove from the oven and let it cool for 10 minutes to allow the filling to set.