Nostalgic Summer Peach Crisp

1. Preheat your oven to 350°F.
2. Add the sliced peaches to a pie dish or baking dish. Drizzle with the maple syrup, then sprinkle over the arrowroot starch and lemon juice. Toss until the peaches are evenly coated.
3. In a separate bowl, combine the almond flour, chopped pecans, coconut sugar, and sea salt. Stir in the melted coconut oil and maple syrup until a crumbly topping forms.
4. Scatter the topping evenly over the peaches.
5. Bake for 40–45 minutes, or until the peaches are bubbling and the topping is lightly golden.
6. Let the crisp cool for about 10 minutes before serving.
7. Serve warm with a generous scoop of vanilla ice cream.