Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (90g) certified gluten-free rolled oats
  • 1 cup (96g) superfine almond flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 tsp (1g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
  3. Transfer the peach mixture to a 9x9 inch baking dish, spreading them evenly.
  4. In a separate bowl, whisk together the gluten-free oats, almond flour, brown sugar, salt, and cinnamon.
  5. Add the cold, cubed butter to the crumble mixture and use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Spoon the crumble evenly over the peaches without pressing down.
  7. Bake for 30 minutes until the fruit filling is bubbling at the edges and the topping is a deep mahogany-brown.