I am continuing the #NationalPeachMonth party today with this gluten-free and refined sugar-free peach + blueberry crumble. I have been making this a lot lately and it has been quite the crowd pleaser! I like that the crumble is "real food," packed with organic fruit and sweetened with maple sugar, instead of refined or cane sugar. And it's got lots of good healthy butter! Say what?! "HEALTHY BUTTER?!" See my post from last week about the health benefits of high quality, grass-fed butter. So here we go! Let's make a summer fruit crumble for the whole family to enjoy!

Filling Ingredients:

5 - Medium Sized Peaches, cut in 1/3" slices

3 Cups (1-1/2 Pints) - Blueberries

1/2 Cup - Maple Sugar

1/4 Cup - Pamela's All Purpose Gluten-Free Flour

Juice of One Lemon

2 Teaspoons Cinnamon

1 Dash of Salt

6 Tablespoons - (Good Organic!) Cold Butter, Cubed

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Preheat overn to 375 degrees.

In a large bowl, combine peach slices, blueberries, maple sugar, gluten-free flour, lemon juice, cinnamon and salt. Gently toss until fruit is completely covered by the other ingredients. Add butter cubes and toss until better pieces are thoroughly scattered around the fruit. Pour fruit filling into a pie dish and bake for about 30-35 minutes, until the blueberries start breaking. You want to make sure that you see blueberry "goo" before you proceed to the next step.

While the fruit filling is cooking, make the crumble topping.

Crumble Ingredients:

1-1/2 Cups - Finely Ground Almond Flour

3/4 Cup - Almond Meal

1/2 Cup - Maple Sugar

1/4 Teaspoon - Salt

1/4 Teaspoon - Cinnamon

6 Tablespoons - Butter (left at room temp for 5-10 minutes. If butter is soft, it won't make crumble as well), cubed

**I like the combination of two almond flours for the topping. I prefer the taste of the finely ground flour but I think adding a little course meal adds better texture. If you only want to bother with one type, use finely ground flour and make it total 2-1/4 cups.

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