The unorthodox topping for this easy-to-assemble crumble contains no wheat flour; instead, it features oats and plenty of finely chopped almonds.

Use the most flavorful fruit you can find. And don’t fuss over removing the peach skins; they’re tasty, and the recipe will come together faster if you skip blanching and peeling them.

Steps

1. Preheat the oven to 375 degrees.
2. Prepare the fruit: Combine the blackberries and peaches in a large bowl. Dissolve the cornstarch in the lemon juice and toss with the fruit. Pour the fruit mixture into an 8-inch square glass baking dish.
3. Prepare the topping: Place the oats and almonds in the bowl of a food processor and pulse until the oats are finely ground and the nuts are finely chopped (on/off for about 30 seconds). Add the brown sugar, cinnamon, and butter, and pulse a few more times, just to break up the butter. You want a nice, crumbly texture, not too finely ground.
4. Bake the crumble: Sprinkle the topping evenly over the fruit. Bake for 30 minutes, until the topping is golden. Serve warm, with vanilla ice cream.