3tablespoonbrown sugar or other sweetener (optional)
3-4tablespoonrum (optional)
For the crumble
300gralmond flour (or homemade finely ground almond meal)Alternatively you can also use 200 gr almond flour + 100 gr rice flour
3tablespoonbrown sugar or other sweetener (optional)
ΒΌteaspoonof salt
100grmargarine or vegan butter
vanilla extract to taste (optional)
2 tablespoonssliced or chopped almonds
(vegan)yogurt or icecream for serving
Instructions
slice the peaches as you prefer, either into wedges or irregular pieces
place them in a non-sticking pan, add the sugar and let simmer on medium-low heat for 5-10 minutes, until the peach juices come out
if desired, add the rum and let simmer for another 5 minutes
in a bowl add almond flour, sugar (optional), salt, vanilla (optional), margarine and the chopped almonds and mix well, squeezing all the ingredients together with your hands, until big crumbs form
refrigerate the almond mixture for 30 minutes
pre-heat the oven at 180 C / 350 F
spread the cooked peaches in a baking pan, sprinkle a handful of (frozen) berries (optional) and crumble the almond mixture all over the peaches
bake for 20-30 minutes or until the fruit base is bubbly and the topping is nice and golden-brown