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Saigon Sweet Cinnamon in bag and tin

Apple Peach Almond Crumble


  • Author: Megan Collins
  • Prep Time: 10
  • Cook Time: 30-40
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

A late summer bounty of peaches and apples make a tasty gluten-free crisp with warm cinnamon spice. Add a scoop of ice cream and enjoy the last days of summer.


Ingredients

Scale

Ingredients for the Filling:

  • 2 cups large peaches, sliced
  • 2 cups tart apples, sliced
  • 2 Tablespoons sugar – I used monkfruit erythritol blend, but you can use coconut sugar, brown sugar, white sugar… a little agave or honey… whatever sweetener you’d like.
  • 1 Tablespoon corn starch (all purpose flour, tapioca starch, and arrowroot powder can each be substituted)
  • 1 Tablespoon lemon juice
  • 1 teaspoon Cinnamon Powder Saigon

Ingredients for the Filling Crumble:

  • 1 cup gluten-free rolled oats
  • 1/4 cup almond flour
  • 3 Tablespoons coconut oil, solid
  • 1/2 teaspoon Cinnamon Powder Saigon
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar

Instructions

  1. Preheat oven to 350 degrees
  2. Peel and slice peaches and apples and place in a 8×8 baking dish.
  3. Add all of the remaining filling ingredients and toss fruit to coat.
  4. In a separate bowl, add crumble topping ingredients and mix with a fork until coconut oil is incorporated.
  5. Spread crumble topping onto filling mixture.
  6. Bake at 350 degrees for 30-40 minutes, or until bubbling and golden.
  7. Cool for 10 minutes and serve warm.
  • Category: desserts
  • Method: baking
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