Categories: dessert

Ingredients

• 4 extra large (490g) peaches, diced (or 5-6 medium)
• 2 tbsp (16g) cornstarch
• 1 1/2 tsp almond extract
• 1 tsp ground cinnamon, divided
• 3/4 cup (75g) old-fashioned oats
• 1/4 cup (30g) whole wheat flour or millet flour or almond flour
• 2 tbsp (30mL) pure maple syrup
• 2 tbsp (28g) unsalted butter, melted

Directions

1. Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.

2. In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.

3. In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the agave and butter, mixing until completely incorporated.

4. Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for at least 2 hours after coming to room temperature before serving to allow the juices to thicken.

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