Ingredients:

  • 6 cups (900g) fresh peaches, sliced into 1/2 inch wedges
  • 2 tbsp (30ml) fresh lemon juice
  • 3 tbsp (60ml) honey
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/4 cup (80g) honey
  • 3 tbsp (42g) melted coconut oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) ground nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with lemon juice, honey, cinnamon, and cornstarch. Whisk until the mixture is glossy and the cornstarch is fully dissolved.
  3. Pour the fruit into a 9x9 inch ceramic baking dish, spreading them evenly.
  4. In a separate bowl, combine the rolled oats, almond flour, sea salt, and nutmeg.
  5. Pour in the melted coconut oil and honey, stirring until the mixture forms clumpy, pea-sized nuggets.
  6. Scatter the topping evenly over the peaches, leaving small gaps to allow steam to escape.
  7. Bake for 30-35 minutes until the edges are bubbling with a thick syrup and the topping is a deep mahogany-colored gold.