Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 1/4 cup pure maple syrup
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 cup whole wheat pastry flour
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 2 tbsp melted butter

Instructions:

  1. Toss the sliced peaches with maple syrup, cornstarch, cinnamon, lemon juice, and salt in a medium bowl.
  2. Let the peach mixture sit for 10 minutes to release the natural juices.
  3. Pour the fruit into a 9x9 inch baking dish, spreading them evenly.
  4. Whisk together the flour, coconut sugar, baking powder, cinnamon, and salt in a large bowl.
  5. Stir in the Greek yogurt, almond milk, and melted butter until just combined, leaving a few lumps for a tender crumb.
  6. Preheat the oven to 375°F (190°C).
  7. Spoon the batter over the peaches in dollops to create peaks that will caramelize during baking.
  8. Bake for 40–45 minutes, or until the topping is firm to the touch and the peach juices are bubbling around the edges.