Ingredients
Filling
- 10 ripe peaches, peeled + sliced
- 2 Tbsp arrowroot powder (or cornstarch)
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 3 Tbsp coconut sugar
- 1/4 tsp nutmeg
Crumble
- 1 cup rolled oats (certified gluten free if necessary)
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup almond butter
- 1/2 cup melted coconut oil
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and prepare dish with nonstick spray (I used an 8×11 dish but a similar size baking dish or skillet will work! 9×9 or 8×8 pan)
- Peel your peaches. I used this method, but can also use a vegetable peeler.
- In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
- While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
- Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
- Pour peaches into dish and sprinkle crumble topping over top. Pat down.
- Bake for 35-40 minutes or until crust is golden brown.
- Let rest at least 15 minutes before serving.
- Serve with ice cream or whipped cream, and store remainder in fridge.
Category: dessertMethod: ovenCuisine: AmericanDiet: Gluten Free
