Ingredients:

  • 3 cups (450g) fresh peaches, peeled and diced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) cornstarch
  • 1 tbsp (21g) maple syrup or honey
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • ½ cup (45g) rolled oats
  • ¼ cup (30g) almond flour
  • 2 tbsp (25g) coconut oil, solid or chilled butter
  • 1 tbsp (12g) brown sugar or coconut sugar
  • ¼ tsp (0.5g) ground cinnamon

Instructions:

  1. In a medium bowl, toss the diced peaches with lemon juice, maple syrup, cinnamon, and salt.
  2. Sprinkle in the cornstarch and stir until the fruit is evenly coated in a thin, velvety glaze.
  3. Divide the mixture evenly among your ramekins or pan, pressing down slightly to remove air pockets.
  4. Combine rolled oats, almond flour, brown sugar, and cinnamon in a small bowl.
  5. Cut in the solid coconut oil or butter using a fork until the mixture resembles coarse, sandy crumbs.
  6. Spoon the crumble over the peaches, spreading it to the edges to create a protective seal.
  7. Place the ramekins in the air fryer basket and cook at 350°F (175°C) for 12–15 minutes until the topping is deep mahogany brown and juices are bubbling.