Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup almond flour
  • 0.33 cup coconut sugar
  • 0.5 tsp sea salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 cups fresh peaches, peeled and diced small
  • 1 tbsp fresh lemon juice
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large bowl, combine whole wheat pastry flour, almond flour, coconut sugar, and salt. Use a pastry cutter to work in the chilled butter until the mixture resembles coarse sand.
  3. Press 2/3 of the dough mixture firmly into the bottom of the prepared pan to create the base.
  4. In a separate bowl, toss diced peaches with lemon juice, maple syrup, cinnamon, and cornstarch until evenly coated.
  5. Spread the peach mixture evenly over the pressed crust, smoothing the top with a spatula.
  6. Pinch the remaining 1/3 of the dough into irregular clumps and scatter them over the peach layer.
  7. Bake for 35-40 minutes, or until the edges are golden brown and the fruit filling is bubbling.