Ingredients:

  • 4 cups (600g) fresh peaches, peeled and sliced
  • 2 cups (300g) fresh blueberries
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 cup (90g) old fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/4 cup (50g) brown sugar
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the sliced peaches and blueberries with lemon juice, maple syrup, vanilla, and cinnamon. Sprinkle the cornstarch over the top and fold gently until the fruit is evenly coated. Transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  2. In a medium bowl, whisk together the rolled oats, almond flour, brown sugar, salt, and cinnamon. Add the cold, cubed butter. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles wet sand with some pea-sized clumps remaining.
  3. Scatter the crumble topping evenly over the fruit without pressing it down. Bake for 35 minutes until the topping is a deep mahogany-gold and the fruit juices are bubbling vigorously around the edges.