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!

Summer Stone Fruit Crisp (Gluten Free + Vegan)

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Rachel Conners


  • 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


  1. Preheat the oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.

Recipe Notes

This recipe doubles very well. If doubling, bake in a 9x13" pan and add about 10 minutes to the baking time.