Looks tasty. I just wonder is there an acceptable substitute for the almonds and almond flour? I ask because I'm allergie to almonds (and all tree nuts), but want to maintain the crunchiness on the top. I'm thinking you could grind oats for the glaze, and then - for the topping, you could just leave the nuts off? It's the coarse sugar that gives most of the crunchiness. You could also try large-flake coconut, if you're OK with coconut (not sure if that's on your allergy list...) PJH

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