Ingredients:

  • 5 cups fresh peaches, peeled and sliced
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup certified gluten-free rolled oats
  • 1/4 cup butter, cold, cubed
  • 1/4 cup brown sugar
  • 1/4 cup slivered almonds
  • 1/4 tsp sea salt
  • 1/4 tsp ground nutmeg

Instructions:

  1. In a medium bowl, combine the sliced peaches, maple syrup, lemon juice, and vanilla extract.
  2. Sprinkle the cornstarch and cinnamon over the peaches. Fold gently until the fruit is evenly coated and the cornstarch has dissolved.
  3. Pour the peach mixture into a 9x9 inch baking dish, spreading them into an even layer.
  4. In a large bowl, whisk together the almond flour, gluten-free oats, brown sugar, salt, and nutmeg.
  5. Add the cold, cubed butter. Using a pastry cutter or fork, work the fat into the flour until the mixture resembles coarse, wet sand with some pea-sized lumps.
  6. Fold in the slivered almonds.
  7. Sprinkle the crumble topping evenly over the peach base without pressing down.
  8. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes until the topping is deep golden brown and juices are bubbling.