6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar

  1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
  2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping
  3. Place peach mixture in a 3 quart baking dish
  4. Crumble topping over peaches
  5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
  6. Remove cover and bake a few more minutes if topping is not yet browned
  7. Serve