Preheat oven to 350 F.

In a small bowl, stir together ¼ cup almond flour, ¼ cup coconut sugar, lemon juice and 1/2 tsp vanilla.

In a baking dish, place peeled and cut peaches, and raspberries. Sprinkle the top with your almond flour/coconut sugar mixture.

In a medium mixing bowl, combine and mix 1 cup almond flour, 1/2 cup coconut sugar, and ⅛ tsp salt. Add 1 stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.

Add ½ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ½ cup sliced almonds and toss to combine.

Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ½ cup sliced almonds. Bake uncovered at 350˚F for 40 minutes, or until almonds are golden brown and peach juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving.