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.
For the Topping:
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.
NUTRITION
Nutrition Facts
Peach Raspberry Crumble
Amount Per Serving (175 g)
Calories 370Calories from Fat 230
% Daily Value*
Fat 25.6g39%
Saturated Fat 8.4g42%
Polyunsaturated Fat 17.2g
Cholesterol 31mg10%
Sodium 119mg5%
Carbohydrates 32.4g11%
Fiber 5.6g22%
Sugar 22.2g25%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.