Juicy peaches get tossed with maple syrup, a warm hit of cinnamon and ginger, and a squeeze of lemon juice, then thickened with a touch of arrowroot so the filling turns glossy and jammy as it bakes. The topping is where this one shines: rolled oats, roughly chopped walnuts, and almond flour come together with melted coconut oil and vanilla into a loosely clumped, crumbly layer that bakes up deep golden and craggy on top. Scattered over the fruit and baked until the edges bubble, it's the kind of crisp that fills the kitchen with cinnamon and toasted nuts. Let it rest those ten minutes so the peach juices settle into a syrupy, spoonable base before you dig in. Serve it warm on its own or with a scoop of something cold on top — either way, it's a comforting, fruit-forward dessert that fits neatly into a dairy free spread.
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the sliced peaches, 2 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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