Servings: 8 servings
Calories: 270kcal
Ingredients
Fruit Filling
- 3 pounds ripe peaches pitted and cut into wedges
- 1 cup blueberries
- 1/4 cup pure maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- Pinch Kosher salt
Crumble Topping
- 4 tablespoons cold unsalted butter cut into small chunks
- 1 cup finely ground almond flour
- 1/4 cup brown sugar optional if fruit isn't sweet enough
- 1/4 cup walnuts coarsely chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Fruit Filling
- Preheat the oven to 375°F. To make the fruit filling, combine the peaches, blueberries, maple syrup, lemon juice, cornstarch and salt in a medium bowl. Toss gently to coat, then transfer the filling to a large baking dish or deep pie plate.
Crumble Topping
- To make the crumble topping, combine the cold butter, almond flour, brown sugar, walnuts, baking powder, cinnamon and nutmeg in a large bowl. Using your fingertips, work the butter into the dry ingredients until the mixture is crumbly. Sprinkle evenly over the fruit filling.
- Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Let cool for about 15 minutes before serving.
The sweetness of the fruit will vary throughout the season. Taste a slice of peach before baking and reduce or omit the brown sugar if the fruit is especially ripe.
Nutrition
Calories: 270kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Fiber: 4g
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