Filling
5 large peaches
juice of 1 lemon
¼ cup brown sugar
2 tablespoons honey
½ teaspoon vanilla
Topping
¾ cup almond meal/flour
¼ cup millet flour
¼ cup brown rice flour
¼ cup gluten-free oats
½ cup brown sugar
½ cup sugar
¼ teaspoon salt
1-¼ sticks butter (or ½ cup plus 2 tablespoons shortening)
½ cup nuts (I use raw cashews)
Preheat oven to 350 degrees.
Peel and chunk peaches into medium bowl. Squeeze in lemon and toss. Add brown sugar, honey and vanilla and stir in. Spoon peaches equally into 6 ramekins.
In separate bowl add flours, oats, sugars, salt, butter and nuts. Using a pastry cutter cut until mixture is crumbly (or use a food processor, pulsed). Using a small measuring cup, add crumbs to tops of peaches, packing it in then adding more until each ramekin is heaping. Place ramekins on foil-lined baking sheet. Bake for 25 – 30 minutes, until tops are golden and bubbly.
Serve warm with vanilla ice cream, soy dream or Breyer’s Lacose Free ice cream. Serves 6. Enjoy!
