An antioxidant called beta-carotene gives peaches their pretty golden-orange color. When you eat it, your body turns it into vitamin A, which is key for healthy vision. This recipe is so delicious you will lose your mind, it is nothing like a cobbler, it is much more satisfying.
4 – 5 cups of peeled, peaches and pears (cut into chunks/slices)
1 Tablespoon fresh lemon juice
1/2 cup melted butter (8 tablespoons, *see my note below)
1 cup almond flour (**see note below about flour)
1/2 cup sugar (I use 1/4 cup Lt. brown sugar and 1/4 cup Turbinado)
1/2 teaspoon Real salt
1/ cup Gluten Free rolled oats OR crushed pecans or walnuts. I use the “oats” but it has a little chew to it which I really enjoy – if you have very sensitive teeth, you might prefer the nuts which get a little softer.
1 teaspoon CEYLON cinnamon
Preheat oven to 350 degrees. I really like a lot of crumble, so my recipe is going to make enough to cover the entire top of your dish. Pour your fruit into an 8×8 baking dish and sprinkle with some lemon juice. Melt your butter in a mixing bowl, and then add the flour, light brown sugar, salt, oats and cinnamon. Mix well and spoon over the top of your pears and peaches. Bake approximately 30 to 35 minutes until the top is browned to your liking.
- OILS –> I often substitute 1 of the tablespoons of butter for 1 tablespoon of Tea Seed Oil just for the health benefit that you get from that oil. Doing this will not impact flavor.
** FLOUR –> I like to use the ‘thicker’ 100% blanched almond flour because the thicker consistency adds more texture to the crumble topping. But you can use any flour you like, except for self-rising.