I had a few peaches in the fridge that needed to be used as soon as possible, so I decided to make a quick and simple Almond Flour Peach Crumble which, as the name suggests, uses almond flour instead of wheat flour. I have already posted a similar recipe here, but this one is just as easy to make and includes my favorite spice, cinnamon, as the main flavoring. Crumbles are the perfect dessert for cooler fall weather, and I intend to try the recipe with other fruits, such as blueberries or apples. I wonder if it is possible to make a pumpkin crumble?
Almond Flour Peach Crumble
4 peaches, diced
1 T. cinnamon
3 T. coconut or brown sugar
1 C. almond flour
2 T. cold butter, cubed
2 T. coconut or brown sugar
Combine the peaches, cinnamon, and 1 T. sugar and place in a 9-inch pie plate. Rub together the almond flour, butter, and 2 T. sugar with your fingers until crumbly. Sprinkle evenly over the peaches.
Bake at 375 degrees for 25 minutes until the topping is slightly golden. Cool slightly and serve with whipped cream or ice cream if desired. Serves 4.
Note: Be sure to refrigerate any leftovers, as almond flour does not keep for long at room temperature.
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