There’s something about warmed fruit, just spiced, in a way that lets the fruits natural flavors really shine, that is simply magical. This stone fruit crumble does just that. The fruit is the star of the show, and that’s exactly how a fruit dessert should be in my opinion. With few uncomplicated ingredients used in the filling, and a simple crumble top that just complements the juicy fruit underneath, this recipe is like a warm summer day in a dish.
This dessert is so easy to make and incredibly adaptable. I used a mix of peaches and nectarines (stragglers from last week’s farmers market) but really any stone fruit you like would do. And this is the perfect time to use any too-soft or lightly bruised fruit you’ve been neglecting. I used a large round enamel coated cast iron dish to bake this crumble, but really, almost any baking dish (that accommodates the amount of fruit you use) would work, making it slightly taller or shorter depending on the dish. Or portion out the filling & topping into small dishes for individual servings!
This recipe is vegan, paleo (gluten/grain/dairy free), and naturally sweetened with just some maple syrup. As the stone fruit is baked, it sweetens through the heating process, not much additional sugar is needed to make this just the right amount of sweet. This Stone Fruit Crumble is perfect as a dessert, served warm straight up or with a scoop of your favorite vanilla. But, with only good-for-you ingredients, I would say any leftovers would be perfectly acceptable as a breakfast, served with some yogurt or granola for added crunch.
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Stone Fruit Crumble
vegan, paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free option
This stone fruit crumble is summer in a dish! Simply spiced in a way that lets the fruit shine in all its glory. Use any stone fruit you like, I have used a mix of nectarines and peaches. Serve warm straight up or with a scoop of your favorite vanilla. With only good-for-you ingredients any leftovers make for a delicious breakfast.
- 5-6 medium peaches (or other stone fruit) approx 1 3/4 lbs
- 3 tbsp tapioca flour
- 2 tbsp lemon juice approx 1/2 lemon
- 1 tbsp maple
- 1 tsp ground cinnamon
- 1/2 cup almond flour
- 1/4 cup flax seed
- 1/4 cup coconut oil room temp
- 1/4 cup tapioca flour
- 2 tbsp maple
- 1 tsp cinnamon
- 1/8 tsp sea salt
Preheat oven to 350 degrees.
First make the filling by cutting the stone fruit into 1/4 in slices and place in a medium sized bowl along with all other filling ingredients. Mix everything together until all fruit is well coated. Set aside.
Next make the crumble by placing all ingredients in a medium bowl and mixing together with a fork until it starts to feel like wet sand and sticks together when pressed together.
Place the filling in a oven safe baking dish, either a 9 in round or 8x8 in square. (see notes for other baking options)
Sprinkle the topping evenly over the filling and bake in oven for 27-28 minutes or until the topping is golden brown all over and the filling is bubbling.
Remove from oven and let cool slightly before serving.
Serve warm straight up or with a scoop of your favorite vanilla ice cream.
Any stone fruit you like will work well in this recipe, the total weight (before slicing) should be about 1 ¾ lbs for ideal topping to filling ratio.
This can be split into small baking dishes for individual serving sizes. If baking in multiple baking dishes adjust the baking time to accommodate the smaller quantities. The bake time will depend on the size of dishes used.
To make this sugar free, sub the maple sugar for your favorite granular sugar alternative (like Lakanto) in equal amounts.