Ingredients:
- 5 – 7 peaches, peeled and cut and into pieces
- 1 – 2 cup raspberries
- 2 cups gluten free oats
- 3/4 cup almond meal
- 1/4 cup chopped pecans (or nut of preference)
- 1/2 tsp salt
- 1/2 cup butter
- 1/3 cup honey
Directions:
- Pre-heat oven to 375 degrees.
- Peel and slice the peaches. Set aside.
- Melt the butter and honey together.
- Combine with oats, almond meal, nuts, and salt. Set aside.
- Grease a 9 x 9 glass baking dish.
- Place a layer of peaches and raspberries on the bottom of the dish.
- Crumble half of the oat and almond meal mixture on top of the peaches and raspberries.
- Place another layer of peaches and raspberries on top of the oat mixture.
- Crumble remaining oat mixture on top.
- Bake 25-30 minutes, uncovered. When finished, the fruit will be bubbling and the top will be golden brown.
- Serve warm.
- Top with fresh whipped cream, coconut cream or ice cream!