Peach Crumble Bottom Pie (Gluten-free & Vegan)

Still going crazy with the spectacular peaches this summer. This pie is easy to make and fabulous on it's own or topped with yogurt or ice cream! This is rustic and un-fussy, since peeling the peaches isn't called for. But if you object to that sort of thing, by all means, peel away! Personally, I like the fruit to maintain its integrity.

10-12 small peaches, washed, pitted and sliced
2 tbls lemon juice
2 tbls arrowroot or cornstarch
1/4 cup coconut sugar
1/2 tsp ground cinnamon

1 cup blanched almond meal
1/4 cup coconut oil, softened
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups large flake oats (gluten-free, if necessary)

Toss peaches with juice, starch, sugar and cinnamon and set aside.

Place ingredients for crust, except for oats in food processor and process until well combined. Add oats and pulse a few times. Firmly press dough into the sides and bottom of 9-inch round springform pan. Fill with peaches and bake at 350F for 40 minutes. Let cool before removing sides of pan.

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