This healthy Peach Crisp is my favorite summer dessert! I love how the topping get nice and crisp, without using refined flour or sugar.
To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an "S" blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.