Raspberry-Peach Crumble

Himbeer Pfirsich Crumble ganz frischBy The Food Coach, Jennifer Bruer ≈ 

Bottom Layer Ingredients:
2 cups peaches (very ripe peaches work well – I used frozen)*
1 cup raspberries (I used frozen but fresh is great too)
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1.5 tbsp tapioca flour
1 tsp cinnamon

Topping Ingredients:
3 tbsp coconut oil (plus a little more to lightly grease the pan)
2 cups almond flour
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla

Directions:

  1. Preheat oven to 350
  2. Lightly grease an 8 inch glass dish- a deep dish works best (square pan works too)
  3. In a bowl, toss gently the raspberries, peaches, lemon juice, lemon zest, honey, tapioca flour and cinnamon
  4. For the topping mixture, in a separate bowl, combine coconut oil, almond flour, honey, cinnamon and vanilla until evenly combined and crumbly
  5. Fill the prepared dish with raspberry and peach mixture, and top with topping mixture
  6. Place dish on a baking sheet to catch any spillage
  7. Bake 35 minutes, or until crisp on top
  8. Cool 10 minutes before serving

* If using frozen peaches, place them on their own in the oven on 350 for 20 minutes as they need more cooking time then raspberries.