This Summer Stone Fruit Crisp features lightly sweetened peaches, plums, and nectarines topped with a oatmeal pecan crumble topping. This gluten-free and vegan dessert showcases the best of summer!
Help. I’m going crisp CRAZY over here. I’ve always been a big fan of them – most people who ask me what my favorite dessert is get apple crisp as the answer, and I can take down an apple crisp all by myself. But for some reason, I’ve always relegated crisps to fall and winter.
And now I’m here full of regret for having never made a stone fruit crisp before this weekend. It’s definitely time to make up for lost time, because apple crisp may very well be giving up it’s crown for this guy.
Since falling in love with all things involving bubbly peaches after making this Peach Cobbler, I’ve been dreaming of a crisp starring peaches and friends…and this pan of crisp definitely lived up to dream. So much so that this pan you’re looking at lasted about 3 hours.
I had a big bowl and then left it in the kitchen, where it was taken down by my sister, her boyfriend, and my dad. My sister had the brilliant idea of mixing it with Greek yogurt and it was perfection – and definitely healthy enough for breakfast ;)
The day after I made this the first time, I was at the farmer’s market and the most beautiful display of stone fruits called out to me. There were piles of peaches, plums, nectarines, apricots, pluots, and some beautiful hybrid stone fruits. They were mix n’ match, $3/lb. I stocked up, getting tons of each.
That night, my entire extended family came over for dinner, and I made this recipe again, doubling it this time. Instead of just the peaches, plums and nectarines, apricots and a few types of pluots joined the party. It was so swoon-worthy, so if you happen to have a ton of different stone fruits, use them all! It makes the most wonderful, interesting crisp.
That second pan didn’t even have time to cool down to warm – it was gone 10 minutes after it came out of the oven. To serve, add a big scoop of Greek yogurt for a bit of added protein, or top with a scoop of ice cream if you’re craving a more indulgent dessert. We loved it both ways! :D
The warm, lightly sweetened fruit is so full of flavor – the plums break down a bit, forming the most amazing jammy filling around the juicy peaches and nectarines. The slight amount of spice adds depth of flavor, while the lemon provides a little acidic bite to help liven things up.
The crumble topping is soooo good. I live for crumble toppings, and this one is my new go-to GF crumble topping. Oats and pecans add texture and crunch, perfectly complementing the fruity filling. I could rave about this for days, but instead…I’ll just say you should go get some stone fruit ASAP and get baking. Enjoy!
Remember to #bakerita if you try the recipe!
Summer Stone Fruit Crisp (Gluten Free + Vegan)
- 3 fresh peaches peeled, cored and cubed
- 3 fresh nectarines cored and cubed
- 3 large plums pitted and cubed
- Zest & juice of 1 small lemon
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons coconut sugar
- 2 tablespoons tapioca flour
For the oat topping
- ½ cup blanched almond flour
- ¼ cup tapioca flour
- ¾ cup gluten-free rolled oats
- ¼ cup coconut sugar
- 6 tablespoons coconut oil solid
- ½ cup pecans chopped
- Preheat the oven to 350ºF.
- In a medium bowl, combine the peaches, nectarines, plums, lemon zest, lemon juice, cinnamon, nutmeg, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 8x8” (or similarly sized) pan and set aside while preparing the crisp topping.
- In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the pecans.
- Cover the fruit evenly with the oat topping and bake for 35-40 minutes, or until golden brown and bubbling. If topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning.
- Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
This recipe doubles very well. If doubling, bake in a 9x13" pan and add about 10 minutes to the baking time.