When peaches are in season, buy as many as you can! Here’s a great way to use a few pounds of these golden summer favorites!
2 3/4lbs. large ripe peaches, thinly sliced
2 Tbsp pure maple syrup
4 tsp arrowroot
2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground ginger (optional)
1/4 c unsweetened almond milk or soy milk
1 tsp lemon juice
2 1/2 cups almond flour or GF flour blend (whole spelt flour works too)
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
3/4 c coconut sugar
1/4 tsp sea salt
1/4 c extra virgin coconut oil – melted
1 Tbsp pure maple syrup
Preheat oven to 350 degrees.
In a large bowl, mix peaches, maple syrup, arrowroot, vanilla, and cinnamon.
Pour into 8 1/2 x 11 baking dish and spread evenly.
In a small bowl, combine milk and lemon juice and set aside to curdle – about 5 minutes.
In a medium bowl, sift together, cinnamon, flour, baking powder, and baking soda; add coconut sugar and salt. Add melted coconut oil and work together with your hands.
Add claddered (curdled) milk, & maple syrup and stir until just incorporated.
Crumble topping over the filling and bake until fruit begins to bubble and topping is light brown—about 20-25 minutes.
Let cool before serving.