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Clean Peach Crumble

Course Dessert
Cuisine American
Keyword crumble, mango, peach
Servings 9 slices
Author Chef Maria Cummins


  • Squared baking pan
  • 2 Mixing bowls
  • Rubber Spatula


  • 4 extra large peaches diced. Can substitute mango.
  • 2 tbsp cornstarch
  • 1 ½ tsp almond extract
  • 1 tsp ground cinnamon divided
  • ¾ cup old-fashioned oats (gluten free if necessary)
  • ¼ cup whole wheat flour or coconut flour
  • 2 tbsp maple syrup or honey
  • 2 tbsp unsalted butter melted


  • Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  • In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined. 
  • In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the syrup or honey and butter, mixing until completely incorporated. 
  • Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy.
  • Cool completely to room temperature. For best results, let the crumble rest for 1 hour after coming to room temperature before serving to allow the juices to thicken.
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