Peach Crumble Pie with Fresh Peaches

Instructions:

1. Whisk flour and salt in a bowl.
2. Use a pastry cutter to work the cold butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll the dough on a floured surface to 12 inches and press it firmly into the bottom and sides of a 9-inch deep-dish pie plate.
6. In a large bowl, combine sliced peaches, coconut sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
7. Let the peach mixture sit for 5-10 minutes to macerate.
8. Pour the peach mixture into the chilled crust, leveling the fruit with a spatula.
9. In a separate bowl, combine oats, almond flour, cinnamon, and salt.
10. Work the cold butter and maple syrup into the dry ingredients using fingers until moist, clumpy crumbs form.
11. Evenly sprinkle the crumble over the peaches, covering the fruit entirely.
12. Place the pie on a baking sheet and bake at 375°F (190°C) for 45–50 minutes until the crust is golden brown and juices are bubbling.