Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/4 cup (30g) coconut sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 cup (55g) melted coconut oil
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C). Place sliced peaches directly into a 9x9 inch baking dish.
  2. Sprinkle cornstarch, maple syrup, cinnamon, lemon juice, and salt over the peaches. Gently fold with a spatula until coated.
  3. In a medium bowl, combine rolled oats, almond flour, coconut sugar, cinnamon, and salt.
  4. Pour in melted coconut oil and stir until the mixture forms small, pebble-like clumps.
  5. Scatter the topping evenly over the peaches and bake for 40–45 minutes until the fruit bubbles and the topping is golden mahogany.