peach-basil crumble

when i'm stressed, i bake*. nothing too time consuming, of course, as i feel guilty about every minute spent not working on my upcoming presentation. that's why i love making crumbles -- just a little bit of effort yields such lovely results.

peach-basil crumble adapted from this recipe

for the filling:
  5 ripe peaches, pitted and sliced
  1 tbsp raw turbinado sugar
  juice of 1/2 a lemon
  1/4 tsp vanilla extract
  5 leaves of fresh basil, torn

for the crumble:
  1/2 cup almond flour (or any kind of flour)
  1/3 cup crushed hazelnuts
  1/3 cup raw turbinado sugar
  1/4 tsp cinnamon
  1/4 tsp salt
  3 tbsp coconut oil

preheat oven to 400 degrees f. mix ingredients for filling together and place in baking dish. mix ingredients for crumble (add coconut oil last, toss with your hands until you get a crumbly mixture) and distribute evenly over filling. bake for about 30-35 minutes, or until the top is golden brown and the filling is bubbling.

*when i'm stressed, i also eat a lot. drew and i devoured this entire thing when it came out of the oven, so all i have for you is a pre-crumble picture!