Summer Stone Fruit Crisp (Gluten Free + Vegan)
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!
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Summer Stone Fruit Crisp (Gluten Free + Vegan)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- 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 8×8” (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 9×13″ pan and add about 10 minutes to the baking time.
Crisps are my favorite, too! I just can’t get over the streusel topping and fresh fruits. This stone fruit version looks gorgeous, Rachel! I think I would devour this ALL in no time!
It definitely got devoured quick in my house – you’ve got to try it Gayle! :) Thanks, girl!
Oh my gosh, YES! You’re speaking my kinda dessert language now, girl! I’m a complete and total sucker for any kind of fruit crisp, but one with ALL the summer stone fruits thrown inside?? I might just eat the entire pan and call it a day. ;)
I cannnooot get over all the stone fruits right now – so heavenly! Going to obsess over your baked peaches now….thanks Sarah!!
This crisp is brilliant! I love all the stone fruit and even though it’s early I could totally eat this for breakfast right now :)
I am most definitely wishing I still had some of this to mix with some Greek yogurt and eat for breakfast too! And if I had some left, I would totally share with you ;) thanks, Medha!
This is the perfect use for summer’s bounty! SO gorgeous and I can just imagine how good with a scoop of melty vanilla ice cream!
Thank you tons, Ashley!
I live for crumble toppings too! And this one has me doing a dance!! You can’t beat this summer stone fruit crisp! Love it!!
Agreed! Thanks, Annie.
Ahhhh how I love crisps of any kind! They are seriously the best! But I’ve never made one with all different stone fruits before! I need to get on this!
Oh my gosh I LOVE how chocked-full this crisp is with stone fruit!! Also, oat crumble is by far my favourite!!
I love the crumble topping, and the plums mixed with peaches! I plan to make this soon for my husband and I to enjoy.
I hope you and your husband love it, Joanne!
I love apple crisp too, but stone fruit crisps are right up there with it! I have yet to make one this summer and I’m dying to after seeing this. That oat crumble looks out of this world, too!
One of my favorite things about summer has to be all the fruit crisps we get to enjoy!! And your looks wonderful Rachel! You’ve got all my favorite stone fruits covered with this one! Pinned!
I love fruit crisps as well and the way they smell when that are baking is glorious. I love this stone fruit version, nectarines and plums are some of my favorites. Take care.
Oh my Rachel! I’m all about that topping too. I mean, what would the baked stone fruit be without it? I’m over the top in love with this and that you’ve included pecans… my most favorite nut! And the vanilla bean ice cream is an absolute must! Delicious work my dear. I hope you’re staying cool! xo
Pecans are my most favorite nut, too! So good :) thanks so much for your kind words, Traci. xox
Yum, stone fruit desserts are so on my list right now. Everything looks so fresh at the farmer’s market. Can’t wait to try this one!
Wow! This looks so amazing!! We’ve been stocking up on stone fruits around here too and this looks like the perfect way to use some up! I’m obsessed with crumble toppings and LOVE adding oats to them! I bet the pecans add such a great crunch and flavor! I’m definitely going to have to make this soon!
This looks just as good here as it did on Snapchat! Drooling over here.
Thanks so much, Haley!
Would like to make this now for holiday dessert. How many ounces or cups of frozen fruit do you recommend?
Hi Rebecca – it would be about 3 pounds or 6-7 cups of fruit. Enjoy!
This looks so yummy. It’s in my oven now. Because my husband and I don’t eat oats, I substituted with slivered almonds and pecans for the “crunch”. It smells delicious. Can’t wait for him to get home so we can try this.
I hope that you and your husband love it, Marcy – love that you used for nuts for the oats!
I just made this crisp with nectarines ans blueberries since that’s what I had, and it’s perfect! I did sub out the coconut oil for unsalted butter and it’s so good! The pecans make it extra special!! Will be adding vanilla ice cream to enhance the flavors!! Thanks for this amazing recipe!!
So glad you’re loving it – thanks so much for sharing your feedback, Terri! :)