August 27, 2019

Healthy Stone Fruit Crumble

Name: Healthy Stone Fruit Crumble
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3/4 cup oats; 1/4 cup almond flour; 1 tsp cinnamon; 2 tbsp maple syrup; 1.5 tbsp butter (or Earth Balance), melted; 2 peaches; 2 nectarines; 2 plums; 1/2 cup frozen cherries; 3 tbsp cornstarch

Recipes, Breakfast/Brunch, Treats, Vegetarian

This healthy stone fruit crumble is low in sugar, gluten free, and oh so delicious!

A few weeks ago, my parents invited us over for dinner and she made the most delicious blueberry crisp. When it comes to desserts, anything with fresh fruit is my favorite. Apple Crisp? Yes, please! Peach Cobbler? Don’t mind if I do!

But a lot of fruit crisp recipes aren’t the healthiest. They usually have a ton of brown sugar, butter, regular/wheat flour – things that would normally make me feel a little guilty about eating it for breakfast ? So when my Mom told us this one only had 2 tbsp of maple syrup in it, I was SO excited!

I had every intention of making it exactly as she did. It was SO good with blueberries – and I’ll probably make it with those next. But after buying too many nectarines at the farmer’s market, I though, why not? I wasn’t about to let them go to waste, but we also weren’t going to eat all of them before they went bad.

While the color wasn’t as pretty as I wanted it to be for photos, the flavor was TOP NOTCH. And then it hit me – I should make a stone fruit cobbler! Peaches, plums, nectarines, cherries… all those summer fruits that we should all be eating as much as possible before they go out of season again. Of course, you could stick with just one or two of them instead of all four, but it’s pretty darn good if you use them all.

BRB while I make this every week until the end of summer…

Healthy Stone Fruit Crumble

Ingredients

3/4 cup oats
1/4 cup almond flour
1 tsp cinnamon
2 tbsp maple syrup
1.5 tbsp butter (or Earth Balance), melted
2 peaches
2 nectarines
2 plums
1/2 cup frozen cherries
3 tbsp cornstarch

Instructions

Preheat the oven to 350.
Cut the fruit into a baking dish. Add the cornstarch and mix until with cornstarch until coated.
Add the oats, almond flour and cinnamon to a medium bowl. Make a well in the center and pour in the maple syrup and melted butter. Stir until it is all incorporated.
Spread the crumble topping over the top of the stone fruit mixture.
Bake at 350 degrees for 45 minutes, or until the fruit is bubbling and the topping is golden.

Recipe Notes:

If you don’t have almond flour and you don’t need this to be gluten free, you can use regular flour.
You can also make your own almond flour with a food processor! I’ve never tried it myself, but it looks really easy and very cost effective. All you need is raw, blanched or slivered almonds. This blog post says that you’ll pulse for 50-60 times in 1-second increments. The key is to scrape the sides with a spatula so they grind evenly and so that it turns into almond flour instead of almond butter.
If you don’t like peaches, nectarines, plums or cherries, don’t worry! You can use whatever other fruit you’d like! My mom made it with blueberries, but I bet it would also be good with apples, strawberries, raspberries, etc.
Also, if you can’t find one of the fruits in this recipe, just double up on one of the other ones! All peaches without nectarines and plums would still be delicious. It’s totally customizable.
If you don’t have a baking dish, you could also make this in a cast iron skillet. This recipe suggestions baking at 375 degrees for 35-40 minutes. (I have big plans to attempt to make an apple crisp using this method. So perfect for Fall, right?!)

How To Serve Stone Fruit Crumble

This crumble can be served warm or room temperature – or even cold, honestly! And while I put forks out for my friends to dive right into the baking dish last weekend, you might want to grab some bowls for a more formal dinner party.

I also love that it’s gluten free, so any friends or family that stays away from gluten can still enjoy this dessert! You can also make it vegan by using Earth Balance instead of butter – and your lactose intolerant friends just need to put a dairy free ice cream on top instead. So many wins!

For Dessert With Ice Cream

Obviously it’s good on it’s own, but if you’re serving it for dessert, there’s something so good about the warm fruit with cold vanilla ice cream. As I mentioned above, grab dairy free ice cream for any vegans or lactose intolerant family members – I’m sure they’d appreciate it!

For Breakfast With Yogurt

Since there’s only 2 tbsp of maple syrup in this whole crumble, you could TOTALLY eat this for breakfast. Which is exactly what I did a few days ago! If you stick to 8 servings per crumble, each serving only has 140 calories and 5 grams of fat. Just add some greek yogurt for protein so you’ll stay full longer!

Any time as is

You could also just eat it any time without anything on it! It’s so delicious on it’s own, you don’t really need to add anything to it. Just grab a fork and dig in!