Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 2 tbsp (16g) cornstarch
  • 1/4 cup (50g) maple syrup
  • 1 cup (120g) almond flour
  • 1 cup (90g) certified gluten-free rolled oats
  • 1/2 cup (100g) brown sugar
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tsp (5g) vanilla extract

Instructions:

  1. Toss the sliced peaches, lemon juice, cinnamon, cornstarch, and maple syrup in a large bowl. Stir gently until evenly coated, then transfer the mixture into a 9x9 inch baking dish, spreading them level.
  2. In a separate bowl, whisk together the almond flour, gluten-free oats, brown sugar, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a fork or fingertips to work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized lumps. Stir in the vanilla extract.
  4. Sprinkle the crumble topping evenly over the peaches, leaving a small gap at the edges.
  5. Bake at 375°F (190°C) for 30-35 minutes until the topping is deep golden brown and the peach juices are bubbling.