Ingredients
Scale
- 6 ripe peaches, sliced
- 2 Teaspoons vanilla, or 1/2 vanilla bean (seeds scraped out)
- 2 Tablespoons maple syrup, Grade A
- 1 Tablespoon arrowroot
- 1/4 Teaspoon cinnamon
- Topping:
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup fine almond flour
- 2 Tablespoons coconut oil
- 1/4 cup maple syrup, Grade A
- pinch of sea salt
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, whisk together the vanilla, maple syrup, arrowroot, and cinnamon. Add the sliced peaches and toss to coat. Pour the peaches into a deep dish pie pan or a 2.2 quart glass baking dish.
- Mix together all the topping ingredients until fully combined, the mixture will be sticky. Drop small spoonfuls of the topping over the peaches.
- Bake for 30-40 minutes until the topping is golden and the peach juices are bubbling.
- Serve warm with ice cream.
- Prep Time: 15 mins
- Cook Time: 35 mins