Peach Crumble with Almond Flour

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish with butter or coconut oil.
2. In a large bowl, combine sliced peaches, cornstarch, maple syrup, lemon juice, cinnamon, vanilla, and salt. Toss gently until the peaches are coated in a velvety glaze.
3. Pour the peach mixture into the baking dish, spreading it evenly.
4. In a second bowl, whisk together the almond flour, gluten-free oats, cinnamon, and salt.
5. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
6. Stir in the maple syrup or brown sugar until the crumble clumps together slightly.
7. Sprinkle the crumble mixture evenly over the peaches without pressing it down.
8. Bake on the center rack for 30–35 minutes until the fruit juices are bubbling around the edges and the topping has turned a deep, mahogany gold.