Supplies
- 3/4 cup old-fashioned oats
- 1/4 cup spelt flour
- 1 teaspoon ground cinnamon
- 2 tablespoon raw honey, melted
- 2 tablespoon coconut oil, plus more for greasing ramekins
- 4 large peaches, sliced and pitted
- 2 teaspoon lemon juice
- 1 1/2 tablespoon coconut sugar
- 2 tablespoon arrowroot powder
- 1/2 teaspoon almond extract
Steps
- Preheat oven to 350 Fahrenheit and lightly coat two individual cobbler ramekins with coconut oil
- In a small bowl, mix together the oats, spelt flour, and cinnamon.
- Add in the money and coconut oil and mix until completely incorporated
- In a separate bowl, carefully toss together the peach slices, lemon juice, coconut sugar, arrowroot powder and almond extract until thoroughly combined
- Add the fruit mixture into the prepared ramekins, then evenly sprinkle the oat topping on top
- Bake for 25-30 minutes, or until the juices bubble and the topping is crunchy
- Cool for 10 minutes to help the juices thicken