Ingredients

Scale

For Crumble

1 cup nuts (I used pecans, almonds, and hazelnuts)
3/4 cup almond flour (I use THIS finely ground brand)
1/8 tsp unrefined salt
1 tsp cinnamon powder
3 tbsp coconut oil, butter, or ghee (room temperature)
1/2 tsp vanilla extract
2 tbsp maple syrup

For Filling

2 cups blackberries
3 peaches, pitted and sliced
3 tbsp coconut sugar (like this)
zest from 1/2 of a lemon

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Instructions

Preheat oven to 350’F. Grease a pie dish or 8×8 baking dish. Set aside.
In the food processor, pulse together nuts, almond flour, salt, and cinnamon a few times, until nuts are coarsely broken up. Add fat of choice, vanilla, and maple syrup. Pulse together a few more times, until fat is incorporated and mixture resembles a coarse crumble.Set aside.
In a large bowl, toss gently toss together blackberries, sliced peaches, coconut sugar and lemon zest. Pour into greased baking dish and sprinkle crumble evenly over the top.
Bake for 35-40 minutes, until filling is juicy and bubbling and crumble is beginning to brown. Remove from oven. Cool slightly and serve warm.

Notes

– For best results, use the freshest and most ripe fruit you can find.
– Feel free to use any combination of nuts that you like for the crumble. I have used pecans, almonds, hazelnuts, cashews, and walnuts. Even sunflower seeds and pumpkin seeds will work.
– If you do not have coconut sugar, you can substitute maple syrup or honey (3 tbsp) in the filling. The filling will be slightly juicer but will still be delish.