Step 1

Preheat the oven to 350F.

Step 2

Place peaches, blueberries, maple syrup, cornstarch, salt, and vanilla in a large mixing bowl. Toss well to combine.

Step 3

Pour filling mixture into a 10-inch tart or quiche pan; a 9×9 baking pan works too.

Step 4

Next, combine oats, flour, sugar and salt in a medium-sized mixing bowl. Toss well to combine. Add butter and using a pastry cutter or your fingers, cut butter into mixture until crumbly.

Step 5

Sprinkle topping evenly over the filling. Finally, sprinkle almonds on top and then place in the oven.

Step 6

Bake for 40-45 minutes, or until crumble topping is lightly browned and the filling is bubbling.

Step 7

Remove from the oven and allow to cool for 5 minutes before serving warm and enjoy! Leftovers keep in the fridge for up to 5 days.