Summer Stone Fruit Crisp


While at work this past weekend, I had been pondering the thought of what my next home-made meal would be. The weekend was coming to a close and I was looking forward to spending my Monday off in the kitchen. I knew that I had a bowl of super ripe nectarines sitting on my countertop at home that were begging to be consumed. I had been mulling over which way I would incorporate them into my next dish while hustling through the yard full of happy brunch diners. The idea literally hit me straight in the head. No seriously, I was hit in the head with a ripened purple fruit that fell from our blooming plum tree. It didn’t hurt but it did spark the plan I had for the sweet nectarines at home. I picked a few plums from the tree and delightedly took them home to join their orange colored cousins in an iron skillet with a crispy topping. A summer stone-fruit cobbler was in the works. Here is what I came up with…hope you enjoy!

The crumbled topping boasts a earthy and lemony flavor because of the fresh thyme and pairs wonderfully with the sweet and juicy filling. The dish is vegan, made with extra-virgin coconut oil, and full of fiber from the flax, almonds, and oats! Cobbler for breakfast anyone??





Summer Stone Fruit Crisp {Vegan} 

Makes 1 10″ cast-iron crisp (6-8 pieces) 
Prep time: 25 minutes, Bake time: 30-35 minutes

6 ripe plums, pitted & sliced

4 ripe nectarines, pitted & sliced

1 lemon, juice & zest

1/3 cup brown sugar

1 TBSP maple syrup

1 cup spelt or whole wheat flour

1/2 cup rolled oats

1/2 cup almond meal

1/4 cup turbinado sugar

1 tsp cinnamon

1/4 tsp sea salt

1 tsp aluminum free baking powder

1 packed tsp fresh thyme leaves, chopped

1/2 cup unsweetened vanilla almond milk

1 “flax egg”- 1 TBSP flax meal + 1/4 cup water

6 TBSP extra-virgin coconut oil, in solid form

1. Preheat oven to 350º. Grease a 10″ cast-iron skillet.

2.  Place the sliced stone-fruit in a large glass bowl and sprinkle with brown sugar, lemon juice & zest, maple syrup, and let sit on the counter to macerate while you prepare the topping.

3. In a large bowl combine the flour, almond meal, cinnamon, salt, baking powder, and fresh thyme leaves. Mix well to combine. Add in the solid coconut oil 1 TBSP at a time (the coconut oil is difficult to measure at this point because of it’s solidity but just try to be as accurate as you can here). Mix the flour around the coconut oil and try to crumble with your hands as best you can before adding in the almond milk, flax egg, and rolled oats. Stir the mixture with a spatula to combine (you will see chunks of coconut oil throughout). Place the crumble topping in the fridge for 10 minutes.

4. Pour the stone-fruit into the cast-iron skillet making sure to add all the juice too. Crumble the dough over the top of the fruit (you want some holes in the topping so that you can see some fruit underneath). Bake for 30-35 minutes or until crumble topping is golden-brown and fruit and juice is sizzling. Remove from oven and let sit for a few minutes before serving. Top with yogurt for sweet breakfast or  vanilla bean ice cream for dessert! Enjoy!







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