• 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


  1. Preheat oven to 350 Fahrenheit and lightly coat two individual cobbler ramekins with coconut oil
  2. In a small bowl, mix together the oats, spelt flour, and cinnamon. Add in the money and coconut oil and mix until completely incorporated
  3. In a separate bowl, carefully toss together the peach slices, lemon juice, coconut sugar, arrowroot powder and almond extract until thoroughly combined
  4. Add the fruit mixture into the prepared ramekins, then evenly sprinkle the oat topping on top
  5. Bake for 25-30 minutes, or until the juices bubble and the topping is crunchy
  6. Cool for 10 minutes to help the juices thicken