Stone Fruit Crumble

The most classic summer dessert in my mind: a fruit crumble. I love this type of dessert for many reasons; it’s so versatile (you can use almost any combination of fruit), it’s VERY simple (takes 10 minutes to throw together), and it’s just as good straight out of the fridge as it is heated up (in my opinion). Oh, and it could also pass for breakfast!

Gluten + dairy free, this naturally sweetened dessert is just the perfect summer treat. I used plums, apricots + blueberries this time around, but feel free to mix things up– it’s an easy one to play with!

INGREDIENTS:

(serves 6ish)

filling:
4 cups fresh fruit* (see note)
1 tbsp lemon juice
1 tbsp arrowroot starch (or tapioca or corn)
1 tbsp maple syrup
1 tsp vanilla
pinch salt

crumble:
1 cup rolled oats
3/4 cup almond flour or meal
3/4 cup chopped nuts* (see note)
1/2 cup coconut shreds, unsweetened
1/3 cup maple syrup (or up to 1/2 cup if you like sweeter)
1/3 cup melted coconut oil
2 tbsp flax meal (optional)
1 tsp vanilla
1/4 tsp salt

RECIPE:

Pre-heat oven to 350. Pull out deep oven-safe pan. I used a smaller 7×7 style, but you could use a 9×12 and just double the amount of fruit to 8 cups. The crumble topping recipe will work for either size (it’ll just be thicker with the smaller pan!).

Mix chopped fruit into a large bowl with all other filling ingredients. Toss well to coat and set aside.

In another bowl, combine maple syrup, melted coconut oil, salt, and vanilla.

Pulse nuts of choice in a food processor or blender until a small crumb like texture forms (a few seconds). Pour into the wet ingredients along with everything else (oats, coconut flakes, almond flour, and flaxseed meal–if using. Mix everything together well, until the dry ingredients soak up the wet.

Pour the fruit into the pan, BUT tilt the bowl up a little or use a sieve so the liquid in the bottom is left behind. You can include it, but expect a more watery filling.

Scoop the crumble dough over the top until it’s covered. Bake for about 15-20 minutes (with a smaller pan) or closer to 25-30 for a larger pan. Keep an eye; when the top is turning golden brown and the fruit is bubbling on the sides, you’re good!

Let sit for 5 minutes and then enjoy. Can be kept in the fridge for up to a week. Best when reheated in the oven, but can’t say I haven’t dug in (straight out of the fridge) for breakfast!

Notes:

*For fruit, any kind will do! Berries or stone fruit work great, and very well together! Think blueberries, blackberries, strawberries, raspberries. Or peaches, apricots, plums. Cherries or apples, too! Use your imagination. Frozen fruit is not recommended as it will create too much moisture and result in a very liquid consistency.

*For the nuts, I personally like to do a mix of pepitas, almonds, cashews and/or pistachios. But any will work- pick one or combine more! Walnuts or pecans would be great with apples.