Dessert · Recipes

Mixed Stone Fruit Crumble

I often find inspiration simply by browsing the produce section of the grocery store. One of our local markets has been stocking fresh apricots recently and they were too pretty to resist! Like many of my culinary adventures, I wasn’t sure exactly what I’d end up doing with them. After some consideration, I ended up settling on this tasty crumble dessert that combines the apricots with some other stone fruits, namely cherries and peaches.

The delicate color of the apricots paired with the deep red of some bing cherries looked striking together. I threw in some peaches for good measure, seasoned it with a bit of ginger and cinnamon for a little kick, and it was heavenly! Admittedly, I’m a sucker for anything with ginger and/or cinnamon! Not only are the flavors delicious, but the aroma that wafts through the house while this is baking is amazing!

Fruit filling before adding topping
Crumble with topping added before baking
Crumble after baking

Oats, almond meal, and shredded coconut make up the base of the topping, making it gluten-free. If coconut oil or vegan butter is used, then it’s also vegan. It’s best served fresh from the oven, still warm and crispy on top. Top with some vanilla ice cream (my favorite vegan choice is Luna & Larry’s Coconut Bliss) and you’ve got a delicious dessert that’s the perfect ending to a summer BBQ!

Mixed Stone Fruit Crumble

Ingredients

Fruit Filling

  • About 2 pounds mixed stone fruits (I used 1 pound of cherries, 5 apricots, and 2 peaches)
  • Juice of 1 lemon
  • 1 inch piece of fresh ginger, grated (about 1 teaspoon)
  • 1 teaspoon ground cinnamon
  • 1/3 cup demerara sugar or coconut sugar
  • 3 tablespoons cornstarch or arrowroot powder
  • pinch of sea salt

Crumble Topping

  • 1 cup rolled oats
  • 1 cup almond meal
  • 1/2 cup unsweetened shredded desiccated coconut
  • 1/2 cup demerara sugar or coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut oil or vegan butter
  • pinch of sea salt

Directions

Preheat oven to 350°. Prepare fruits by removing pits and chopping into 1/2 inch pieces. Toss fruit with the remaining filling ingredients and stir to combine. Pour into a 1.5 quart casserole dish prepared with a thin coating of coconut oil or vegan butter. Next, combine all of the topping ingredients in a separate bowl and mix with a fork until crumbly. Sprinkle topping mixture evenly over the prepared fruit filling in the casserole dish and spread gently to distribute over the entire surface. Place uncovered dish in preheated oven and bake for 45-55 minutes or until top is evenly browned and crisped. Remove from oven and let cool for about 30 minutes before serving. Serve warm and topped with a scoop of vanilla ice cream if desired. Leftovers can be covered and refrigerated for up to a week.

So what inspires you to get creative in the kitchen? Can you barely resist all of the vibrant colors, shapes, and textures fruits and veggies have to offer? Or maybe it’s new cooking gadgets that pique your interest. Let me know in the comments below!

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6 thoughts on “Mixed Stone Fruit Crumble

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