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
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Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
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In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
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In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the agave and butter, mixing until completely incorporated.
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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.