Nothing screams summer like peaches!
This peach crumble takes advantage of the natural sweetness of the fruit. Yet it is on the healthier side with coconut palm sugar (has a lower glycemic index as compared to sugar and brown sugar but still has a wonderful sweetness).
Peach mixture:
Peaches x 2, sliced in 1/8s
1 TB coconut palm sugar
½ TB cornstarch
Sprinkle of Lemon juice
Crumble layer:
2 TB melted unsalted butter
½ cup rolled oats
½ cup almond flour
2 TB maple syrup
¼ tsp baking powder
Pinch of salt
1 tsp cinnamon
¼ cup pecans chopped
Directions:
•Preheat oven to Bake 350
•Prepare two 4” ramekins
•Mix together peaches, sugar, cornstarch & lemon juice, set aside.
•Mix together all ingredients for the crumble.
Place ⅔ of crumble to bottoms of ramekins.
Bake for 8-10 minutes. This will set the crust.
•Pour peach mixture over the crusts. Sprinkle remaining crumble to the top.
•Bake 12-15 minutes until golden brown.
•Cool for 10 minutes.