Ingredients:

  • 4 cups (600g) fresh peaches, peeled and sliced
  • 2 cups (300g) wild huckleberries, fresh or frozen
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (16g) cornstarch
  • 1/4 cup (80ml) maple syrup or honey
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (90g) old fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with coconut oil or butter.
  2. In a large bowl, combine the sliced peaches and huckleberries.
  3. Stir in the lemon juice, maple syrup, cornstarch, and cinnamon. Toss gently until the fruit is evenly coated and cornstarch is fully dissolved.
  4. Pour the fruit mixture into the prepared baking dish and spread into an even layer.
  5. In a separate bowl, whisk together the rolled oats, almond flour, all-purpose flour, brown sugar, cinnamon, and salt.
  6. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
  7. Sprinkle the crumble topping evenly over the fruit without pressing down.
  8. Bake on the center rack for 60 minutes until the fruit juices are bubbling and the topping is golden brown.