Ingredients:

  • 4 large Ripe Peaches, pitted and halved
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Old Fashioned Rolled Oats
  • 1/4 cup Almond Flour
  • 1/4 cup Chopped Pecans
  • 3 tbsp Maple Syrup
  • 2 tbsp Coconut Oil, solid
  • 1/4 tsp Sea Salt
  • 1/2 cup Full-Fat Coconut Milk, canned
  • 1/4 cup Coconut Sugar
  • 1 pinch Sea Salt
  • 1/2 tsp Vanilla Bean Paste

Instructions:

  1. Preheat your oven to 375°F (190°C). Arrange the peach halves cut-side up in a 9x9 inch baking dish. Drizzle with lemon juice and vanilla extract, then sprinkle with cinnamon.
  2. In a small mixing bowl, combine the oats, almond flour, chopped pecans, maple syrup, and sea salt. Cut in the solid coconut oil using a fork until the mixture resembles coarse crumbs.
  3. Generously mound the oat crumble into the pit cavity of each peach half. Transfer to the oven and bake for 25–30 minutes until the peaches are tender and the topping is golden brown.
  4. While peaches bake, combine coconut milk, coconut sugar, a pinch of salt, and vanilla bean paste in a small saucepan over medium heat. Whisk constantly for 5–7 minutes until thickened into a caramel sauce.
  5. Drizzle the warm caramel sauce over the baked peaches before serving.