Oatmeal Peach Crisp for 8 Servings

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sliced peaches with lemon juice and maple syrup.
3. Whisk together the cornstarch, cinnamon, and salt in a small ramekin, then sprinkle over the peaches and toss gently until evenly coated.
4. Pour the peach mixture into a 9-inch cast iron skillet or ceramic baking dish.
5. In a medium bowl, combine the rolled oats, almond flour, coconut sugar, cinnamon, and salt.
6. Pour in the melted coconut oil or butter and stir with a fork until the mixture forms small, pea-sized clumps.
7. Spread the topping evenly over the peaches, leaving a small gap at the edges to prevent bubbling over.
8. Bake for 30 minutes, or until the fruit filling is bubbling vigorously and the oat topping has turned a deep, golden mahogany.
9. Remove from the oven and let it rest for 10 minutes to allow the filling to set.