Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) almond flour
  • 3 tbsp (42g) coconut oil, melted
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, toss the sliced peaches with lemon juice, maple syrup, cinnamon, and salt. Sprinkle the cornstarch over the mixture and stir gently until the fruit is evenly coated and the starch has dissolved.
  3. Transfer the peach mixture into an 8x8 inch baking dish or cast-iron skillet, spreading it into an even layer.
  4. In a separate bowl, combine the rolled oats, almond flour, cinnamon, and salt. Pour in the melted coconut oil and maple syrup. Stir until the mixture forms moist, clumpy clusters.
  5. Distribute the oat topping evenly over the peaches, pressing down very lightly to ensure the oats adhere to the fruit.
  6. Bake on the center rack for 30–35 minutes until the fruit juices bubble around the edges and the topping is deep mahogany-gold.
  7. Remove from the oven and let the dish rest for 10 minutes to allow the filling to set.