Pre-heat Oven to 350 F. 

Make the Peach Filling:

Step 1– Cut the Peaches by scoring them down to the pit. Twist the peach and remove the peach flesh. Cut into even bite size pieces. 

Step 2 – Add Peaches to a large bowl with 1/4 Cup Light Brown Sugar, 2 Tablespoons of Tapioca Flour (I used Bob’s Mills), 1 Tablespoon of Lemon Juice, 1 Tablespoon of Vanilla, and 1 Tablespoon of melted Butter. Combine Peaches and Pour this mixture into a 9 x 13 Baking Dish. 

Make the Crumble Topping and Assemble the Peach Crumble:

Step 1 – Melt One and 1/2 Sticks of Butter over a Low Flame. Remove and let cool. 

Step 2—Add 1 Cup Light Brown Sugar, 1 and 1/2 cups of Gluten-free Flour all-purpose flour, and 1/2 Teaspoon Sea Salt to a large bowl. Combine. 

Step 3—Add the Melted Butter, 2 Tablespoons of Vanilla, and 1 Tablespoon of Lemon Juice to the Dry Ingredients. Combine well. The mixture will be crumbly. 

Step 4 – Place Crumble Topping onto the Peach Mixture. Press down slightly. It’s ok to see peaches around the exterior. The syrupy peaches will bubble around the edges while baking. 

Step 5—Bake for 30 minutes until the topping is golden brown and the edges are bubbling. You can pierce a peach to check for doneness. Remove from the oven and serve with ice cream! Enjoy!