This wholesome peach crumble is naturally sweetened, gluten-free (if using certified gluten-free oats), and bursting with fresh summer flavor. It’s delicious served warm with a scoop of vanilla ice cream or whipped cream!
Filling Ingredients:
- 10 ripe peaches, peeled and sliced
- 2 tablespoons arrowroot powder (or cornstarch)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 3 tablespoons coconut sugar
- ¼ teaspoon ground nutmeg
Crumble Topping Ingredients:
- 1 cup rolled oats (certified gluten-free if needed)
- 1 cup almond flour
- ⅓ cup coconut sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup almond butter
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly coat an 8×11-inch baking dish (or an 8×8, 9×9-inch baking dish, or oven-safe skillet) with nonstick spray.
- In a large bowl, combine the sliced peaches, arrowroot powder, vanilla, lemon juice, coconut sugar, and nutmeg. Toss until the peaches are evenly coated.
- In a separate bowl, stir together the oats, almond flour, coconut sugar, salt, and cinnamon. Add the almond butter, melted coconut oil, and vanilla, then mix until a crumbly topping forms.
- Pour the peach mixture into the prepared baking dish and evenly sprinkle the crumble topping over the fruit. Lightly pat the topping into place.
- Bake for 35–40 minutes, or until the topping is golden brown and the peaches are bubbling.
- Let the crumble cool for 15 minutes before serving.
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt. You can store leftovers covered in the refrigerator for up to 4 days. 🍑
