Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) ground cinnamon
  • 2 tbsp (16g) cornstarch
  • 1/4 cup (80ml) honey or maple syrup
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (90g) almond flour or whole wheat flour
  • 1/2 cup (100g) coconut sugar or light brown sugar
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with lemon juice, honey, cinnamon, cornstarch, and salt.
  3. Let the peach mixture sit for 5–10 minutes to allow cornstarch to dissolve and juices to release, then pour into a 9x9 inch baking dish.
  4. In a separate bowl, whisk together the oats, flour, sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, work the butter in until the mixture resembles coarse crumbs with pea-sized lumps remaining.
  6. Sprinkle the oat mixture evenly over the peaches, pressing down very lightly to ensure the topping adheres.
  7. Bake for 35–40 minutes until the filling is bubbling around the edges and the topping is golden brown.