Ingredients:

  • 5 cups (750g) fresh peaches, sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/4 cup (50g) light brown sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) unsweetened almond milk
  • 4 tbsp (56g) melted coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, lemon juice, and salt until evenly coated.
  3. Pour the fruit mixture into a 9x9 inch baking dish, spreading the slices evenly.
  4. In a medium bowl, whisk together the whole wheat pastry flour, brown sugar, baking powder, and salt.
  5. Pour in the almond milk, melted coconut oil, and vanilla extract. Stir with a spatula until just combined; the batter should remain thick and slightly lumpy.
  6. Spoon the batter over the peaches in dollops, gently spreading it toward the edges.
  7. Bake for 35–40 minutes until the topping is deep mahogany-brown and the fruit juices bubble vigorously around the edges.