1 1/2 pounds peaches, pitted and sliced
3/4 cup gluten-free all purpose flour
1 1/2 cups fresh raspberries
1/4 cup sliced almonds
1/4 cup plus 2 tbsp palm sugar, divided
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice
1/4 tsp kosher salt
1/2 tsp vanilla extract
1/8 tsp xanthan gum
1/4 tsp ground cinnamon
6 tbsp cold, unsalted butter, diced
3/4 cup gluten-free oats (not quick-cooking)
2 to 3 cups vanilla bean ice cream, for serving
Preheat the oven to 375°F. Butter a 1½-quar t baking dish.
Place the peaches and raspberries in a medium bowl.Sprinkle with 2 tablespoons palm sugar and the lemon juice, vanilla, and cinnamon. Gently toss to coat the fruit. Set aside.
In a large bowl, whisk together the remaining ¼ cup palm sugar, oats, flour blend, almonds, lemon zest, cinnamon, salt,and xanthan gum.
Add the butter to the dry ingredients and toss to coat the cubes. Use your fingers to rub the butter into the flour until the mixture resembles coarse, mealy pebbles.
Transfer the fruit mixture into the buttered baking dish. Top with the flour and butter mixture.
Place the baking dish on a baking sheet and bake for 35 to 45 minutes, until it’s light golden brown on top and bubbly on the edges.
If the topping browns too quickly, cover it with a piece of aluminum foil. Let stand for 5 minutes before serving. Serve each por tion warm with ½ cup Vanilla Bean Ice Cream.