Summer fruit simply cannot be beat: Warm, juicy peaches that drip down your arm when you take a bite. Endless supplies of sweet berries. And watermelon so refreshing in the hot sun.
With Labor Day come and gone, we can feel the summer season beginning to dwindle. We have apples coming through our doors instead of the stone fruit we've grown accustomed to the past few months. Heartier veggies like squashes and potatoes are replacing snappy green beans and fresh arugula. But we're holding on to the last bites of summer with this Stone Fruit Crumble!
This recipe is so simple, and with a short ingredient list you'll be able to whip it together after work or with the kids when they come home from school. Its also low in sugar, which means you can have a few bites at breakfast with your yogurt or satisfy your sweet tooth any other time of day without the sugar spike.
- About 9 medium pieces of stone fruit - we used yellow peaches + plums
- 1 1/4 cups rolled oats
- 3/4 cup flour (both gluten-free and all purpose work here)
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp nutmeg
- 1/4 tsp cayenne
- 4 1/2 tbsp coconut oil, melted
- 4 tbsp high quality maple syrup
- Preheat your oven to 400 degrees. Rub a 9x9 in. pan with coconut oil or butter, then set aside.
- Remove the pits from the fruit, then cut into thin slices. Place the fruit in the pan.
- In a large bowl, sift together oats, flour and spices; then stir in coconut oil and maple syrup. You may need to use a fork or your hands to thoroughly mix the crumble.
- Spread the crumble mixture over the fruit in the pan. There should be enough to add an even layer of crumble topping over the fruit.
- Bake for about 30 minutes - maybe a little longer or a little shorter, depending on your oven. The topping should be a nice golden. Once finished baking, remove from the oven and let cool for at least 15 minutes (if you can wait that long!), then serve with ice cream, yogurt, with a side of coffee or all on its own!