Step 1

Preheat oven to 350F and prepare dish with nonstick spray (I used an 8×11 dish but a similar size baking dish or skillet will work! 9×9 or 8×8 pan)

Step 2

Peel your peaches. I used this method, but can also use a vegetable peeler.

Step 3

In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.

Step 4

While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.

Step 5

Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.

Step 6

Pour peaches into dish and sprinkle crumble topping over top. Pat down.

Step 7

Bake for 35-40 minutes or until crust is golden brown.

Step 8

Let rest at least 15 minutes before serving.

Step 9

Serve with ice cream or whipped cream, and store remainder in fridge.