I grew up on crumbles, mostly apple and always made with flour only. I love using oats and almond flour for a different texture and being gluten free this is a much healthier option. You can use pretty much any fruit you like, I love peaches and raspberry together tho’ it is pretty good with peaches only. My Mum’s version used quite a bit more sugar but this version has just enough sweetness from the fruit and the small amount of coconut sugar.

Crumble Topping
1 cup oats
1/2 cup almond flour
2pz slivered almonds
1/2 cup rice flour
4oz butter cubed (from the fridge)
1/3 cup coconut sugar

Filling
6 ripe peaches halved and stoned
1 tsp arrow root or gluten free flour

Tip the peach halves into a bowl, sprinkle over the arrowroot or flour and leave for about 10 minutes
Place the peaches into a casserole dish, just big enough to hold them snugly.
To make the crumble place all the dry ingredients into a mixing bowl.
Add the butter and using the beater attachment, beat until it resembles large breadcrumbs.
Tip the crumble over the peaches and bake at 180C for about 20 minutes until crisp and golden.
Serve with vanilla ice cream or cream as preferred.