• Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper - make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.

Crumb Topping

• First, prepare the crumb topping. In a small bowl, stir the crumb topping ingredients together until they form a paste. Refrigerate while preparing the peach slices and making the coffee cake batter.

Peach preparation

• Open the cans of sliced peaches and drain them over a sieve. Discard the juice.
• Line 3-4 pieces of absorbent paper on your work surface, pour the drained peach slices on it, in an even layer. Place 3-4 pieces of absorbent paper on top and press to pat dry the slices and remove any juice.
• Set aside 1 cup of peach slices. Rough chop the remaining 1 1/2 cups into chunks. Set aside.

Cake Batter

• In a large mixing bowl, whisk flour, sugar, baking powder, and cinnamon.
• Fold in the 1 1/2 cups of chopped, drained peach chunks. Use a rubber spatula to stir and coat the peach chunks with the dry ingredients.
• Fold in the almond milk, oil, vanilla extract, and stir with a rubber spatula until a smooth cake batter forms.
• Pour the batter into the prepared pan.
• Remove the crumb topping from the fridge, use your fingers to rub the thick paste, and form chunks and pieces that you sprinkle all over the top of the cake.
• Sprinkle the remaining 1 cup of peach slices on top and slightly press them into the batter.
• Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake from browning too fast on top.
• Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven. If not, bake longer, in 5-minute increments, until the cake is set.
• Let it cool down for 15 minutes in the pan, then for 1 hour on a cooling rack before slicing into 16 portions.