In a small bowl, stir together ⅛ cup almond flour, ⅛ cup coconut sugar, lemon juice and ¼ tsp vanilla.
In a baking dish, place peeled and cut pear. Sprinkle the top with your almond flour/coconut sugar mixture.
In a medium mixing bowl, combine and mix ½ cup almond flour, ¼ cup coconut sugar, almond extract, and a pinch of salt. Add ½ stick diced cold butter to the mixture and mix everything with your hands until butter is pea-sized.
Add ¼ cup gluten-free oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add ¼ cup sliced almonds and toss to combine.
Spread the crumble topping evenly over the peaches and raspberries, and sprinkle on the second ¼ cup sliced almonds. Bake uncovered at 350˚F for 35 - 40 minutes, or until almonds are golden brown and pear juices are bubbling at the edges. Let crisp cool at least 15 minutes before serving.
Serving size: 97 g Calories: 248 Fat: 16.9 g Saturated fat: 5.6 g Unsaturated fat: 11.3 g Trans fat: 0 g Carbohydrates: 22.6 g Sugar: 13.7 g Sodium: 154 mg Fiber: 4.2 g Protein: 4.5 g Cholesterol: 20 mg