Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 2 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 cup certified gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar, packed
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced peaches with cornstarch, granulated sugar, cinnamon, and lemon juice. Stir gently until the peaches are coated in a thick, velvety slurry. Transfer the mixture into a prepared 9x9 inch baking dish, spreading it evenly.
  2. In a separate bowl, combine the gluten-free oats, almond flour, brown sugar, and salt. Add the cold, cubed butter. Using a fork or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Scatter the crumble evenly over the peaches. Bake for 30 minutes, or until the fruit juices are bubbling around the edges and the topping has turned a deep mahogany-brown.