Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 3 cups (450g) fresh peaches, peeled and sliced
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 13x9-inch baking pan and line it with parchment paper.
  2. In a medium bowl, toss the sliced peaches with cornstarch and 1 tsp ground cinnamon.
  3. In a large bowl, whisk together 250g flour, 150g coconut sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, combine Greek yogurt, almond milk, egg, and vanilla extract.
  5. Stir the wet ingredients into the dry flour mixture until just combined.
  6. Spread the batter evenly into the prepared baking pan.
  7. Layer the prepared peach slices on top of the batter.
  8. Prepare the crumble by mixing 95g flour, 100g coconut sugar, and 1 tsp cinnamon; cut in the cold cubed butter using a pastry cutter or forks until pea-sized lumps remain.
  9. Sprinkle the crumble topping evenly over the peach layer.
  10. Bake for 55 minutes until the topping is mahogany-colored and the cake is set.