Ingredients:

  • 4 cups (600g) fresh peaches, peeled and sliced
  • 1/4 cup (60ml) honey
  • 1 tbsp (8g) cornstarch
  • 1 tsp (3g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (90g) rolled oats
  • 1/2 cup (65g) almond flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (1.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 9x9 inch baking dish, toss the sliced peaches with honey, cornstarch, cinnamon, and lemon juice until the fruit is evenly coated and spread in an even layer.
  3. In a mixing bowl, combine the rolled oats, almond flour, cinnamon, and salt.
  4. Using a pastry cutter or fingertips, work the chilled, cubed butter into the dry ingredients until the mixture forms pea-sized clumps.
  5. Sprinkle the topping evenly over the peaches and bake for 30–35 minutes until the filling is bubbling at the edges and the topping is mahogany gold.