6-7cupspeeled, pitted, and sliced peachesapprox. 6-7 ripe peaches
1/4cupcassava flour
1/4cupBob's Red Mill tapioca flour
2T.coconut sugar
1/2tsp.ground cinnamon
1/4tsp.sea salt
Crumble Topping
1/3cupcold organic buttersliced into T. size pieces
1/4cupcassava flour
1/4cuparrowwroot flour
1tsp. cream of tartar
1/2tsp.baking soda
1T.coconut sugar
1/2tsp.pure vanilla extract
Instructions
Preheat oven to 400° F. Combine all of the pie filling ingredients in a large mixing bowl. Stir and make sure all the peach slices are coated. Pour into the pie crust.
In a food processor, combine all of the crumble ingredients and pulse until it turns into a crumble mixture. How long you pulse the mixture will determine how big of a crumble you have. Longer pulse times make larger crumble clumps. Spread the crumble evenly over the peaches.
Place the pie on a baking sheet (to catch any spillage) and bake for 10 minutes.
Keeping the pie in the oven, reduce the temperature to 350° F and bake for another 40-45 minutes. The pie should be bubbly and the crumble should be browned.
Move the pie to a cooling rack. Allow the pie to cool before cutting and serving! Store leftovers in the refrigerator.