½ cup Jules Gluten Free All Purpose Flour*
1 ½ cup gluten-free oats
½ cup brown sugar
½ cup (8 Tbs.) cold butter or Earth Balance Buttery Sticks
1 ½ tsp. cinnamon
4 cups rinsed, chopped fruit
¼ - ½ granulated cane sugar
½ tsp. almond extract (if using peaches)
Preheat oven to 375F (static) or 350F (convection).
In a large bowl, add ¼ - ½ cup granulated cane sugar to the fruit, to taste, and pour into an 8 x 8 inch baking pan. Set aside to allow the sugar to encourage syrup to form.
In another bowl, combine the Jules Gluten Free All Purpose Flour with the gluten-free oats, brown sugar and cinnamon. Cut in the butter or Buttery Sticks with a fork or pastry cutter the mixture becomes a rough crumble. Crumble the mixture over the fruit in the baking pan. Bake in the preheated oven for 30 minutes, or until the topping is light brown and crispy. Serve warm with ice cream or whipped cream – there are soy and coconut versions available now that are great options for non-dairy toppings.