The peach season has started. Although they grow peaches in California, it is difficult to find really delicious ones.

For some reason, they rarely have that rich taste and aroma that I remember from my childhood.

The most delicious peaches I had in my life were the peaches from Ukraine.

I had never tried such aromatic and sweet peaches.

Pleasant memories … Anyway! We’re cooking with what we have, and it’s going to be absolutely stunning and the most delicate peach crumble in the world.

It’s flour, gluten and even oats free. This time I decided not to use oats and I did not regret it!

The crumble has a very delicate crumb consisting of coconut, almonds and rice. It crumbles and melts in your mouth! Simply amazing! I love my crumble cold, but it can be eaten hot too.

I can assure you that you will like it. Ready? Set? Let’s go cooking!

We will need:

For the filling

500 g of fresh or frozen peaches

1.5 tbsp. of coconut or brown sugar

2 tbsp. of maple syrup

1/2 tbsp. of starch (I use arrowroot)

Cinnamon to taste

Coconut oil for the molds

For the crumbs

1/4 (1 cup – 250 ml) cups of coconut flour

1/4 cup of almond flour

1/6 cup of rice flour

5 tbsp. of melted coconut oil

1/4 cup of coconut sugar

1 tbsp. of lemon juice

Cinnamon to taste

Preheat the oven to 165C / 325F.

Defrost the peaches a little, add sugar, cinnamon, starch, and syrup.

Oil the mold and spread the peaches there.

Mix everything for the crumbs and cover our crumble with them. I strongly advise you to use ready-made flour rather than freshly ground nuts, because, thanks to the homogeneous dry texture of the flour, the crumble is incredibly delicate and easily melts in the mouth. But do not worry, it will be delicious with the ground nuts as well.

Put it in the oven for 15-20 minutes. Done! If the peaches are not baked enough, I advise you to cover the dish with foil and bake for extra 10-15 minutes.

A gentle, melting in the mouth crumble to enjoy!

Bon appetit!