Juicy peaches get tossed with maple syrup, a touch of cornstarch, vanilla, and warm cinnamon, then baked until the fruit turns soft and syrupy around the edges. The topping is where this one really shines: rolled oats, almond flour, and brown sugar are worked with cold vegan butter into clumpy, buttery-textured crumbs, then scattered over the fruit in a loose layer that bakes up deep golden and craggy. A handful of sliced almonds adds a little extra crunch if you want it. Everything bubbles together in the oven until the topping is crisp and the peach juices thicken into something almost jammy, and a short rest afterward lets those juices settle before you dig in. Serve it warm, straight from the dish, and it's a dessert that fits easily into a dairy free spread without anyone noticing what's missing.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
In a large mixing bowl, toss the sliced peaches with the maple syrup, cornstarch, vanilla extract, and 1/2 tsp cinnamon until the peaches are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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