Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them.  Arrange them in oven safe casserole dish in a single layer.

Melt the coconut oil or butter. Mix all the other topping ingredients
together. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Bake in preheated oven at 325 F for 30-40 minutes. The fruit should be bubbly, and topping should be golden brown.

Serve warm with dollop of vanilla ice cream! Enjoy!!

Wash and dry peaches. Remove the pit. Cut them into chunky pieces about 1” in size. Sprinkle lemon juice over them.  Arrange them in stackable container that can fit in the Instant Pot.

Melt the coconut oil or butter. Mix all the other topping ingredients. It should form a crumbly granola like mixture.

Top the crumble mixture over the cut peaches. Cover the entire surface. Put a paper towel over the container and cover it with aluminum foil. (This prevents extra moisture sipping in)

Put 1 cup of water in main insert. Put the peach crumble container
on the rack and lower it in the main insert. Close the lid and cook on high pressure for 20 minutes. After it is cooked. Let the pressure release naturally.

Open the lid. Carefully remove the container holding the rack handle. Remove the foil and paper towel. If using Crisplid , use it at 400 F for few minutes. Watch it carefully and remove promptly when the topping starts to brown.

Serve warm with dollop of vanilla ice cream! Enjoy!!