Ingredients:

  • 2 lbs fresh peaches, sliced
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp ground cinnamon
  • 1 tbsp arrowroot powder
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, toss the sliced peaches with maple syrup, lemon juice, lemon zest, cinnamon, and arrowroot powder until evenly coated and the powder has dissolved.
  3. Transfer the peach mixture into an 8x8-inch baking dish, spreading the fruit into an even layer.
  4. In a medium bowl, combine the rolled oats, almond flour, cinnamon, and salt.
  5. Pour in the melted coconut oil and maple syrup, stirring with a spatula until the mixture forms small, pebble-like clumps.
  6. Spoon the crumble mixture evenly over the peaches without pressing down.
  7. Bake for 35–40 minutes until the topping is a deep mahogany-gold and the peach juices are bubbling around the edges.