Delightful Stone Fruit Crisp with Cinnamon Crumble to Celebrate Summer's End

I've always leaned towards chocolate treats over fruity desserts. However, I adore fruit and consume it daily, especially during summer, yet I typically save my sweet cravings for chocolate. My family has a rich history of chocolate lovers, often choosing brownies over fruity options like apple pie.

But now, I must admit, my taste buds may have shifted. While I remain a chocolate fan, this crisp opened my eyes to delightful new dessert options. It charmed even my family, who are die-hard chocolate enthusiasts. Summer peaches have a special place in my heart, and there's something magical about enjoying seasonal treats.

The luscious, sweet peaches and tangy cherries, all covered with a crunchy, golden oat topping, create a warm summer delight that's simply irresistible.

Desserts have a unique way of bringing people together. In fact, when I served this crisp to my family of six, complete with three generous scoops of vanilla bean ice cream, it vanished quickly.

Peaches shine in this recipe. There's something enticing about perfectly ripe peaches that leads me to buy them in droves. Cherries also have a similar effect on me, often resulting in me leaving the store with far too many. Now, I finally have a delicious plan for all those peaches and cherries: make this crisp!

I chose rolled oats and oat flour for the base, as they develop a delightful nutty flavor when baked. Plus, this means the dish can double as breakfast (sans ice cream, perhaps).

While the ice cream is labeled as optional, I believe it's essential. Since some family members are dairy-free, we used Nadamoo's vanilla bean flavor. Its smooth, creamy texture and delicate taste beautifully complement the fruity and oat flavors in the crisp. And leftover cinnamon crumble? It's perfect on top of vanilla ice cream.

This recipe caters to various dietary needs. It's gluten-free, dairy-free, and free of refined sugars, sweetened instead with maple syrup and coconut sugar. It's also vegan, and aside from the coconut oil, it doesn't contain nuts. If needed, you could easily substitute the coconut oil with butter, ghee, or sunflower butter. This dessert can be tailored for different dietary preferences.

While peaches are my favorite, feel free to experiment with other fruits in this crisp. Apricots and plums are on my radar, and once fall arrives, I might even try apples. I hope you relish this dessert as much as we did! Check out the recipe below.

Description

This Stone Fruit Crisp with Cinnamon Crumble offers a delightful conclusion to summer.

Ingredients

For the crisp: 

• 4 large, ripe peaches, sliced
• 12 cherries, pitted and halved
• 2 cups rolled oats
• 1 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup dairy-free milk (I used oat milk)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• (optional) dairy-free vanilla ice cream

Cinnamon crumble topping: 

• 3/4 cup oat flour
• 1/4 cup melted coconut oil
• 3/4 cup coconut sugar
• 2 teaspoons cinnamon
• 1 teaspoon salt

Instructions

1. Preheat your oven to 350 degrees. Set aside the ingredients for the cinnamon crumble topping.
2. In a large bowl, mix the rolled oats, oat flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the dairy-free milk, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry mixtures until fully blended.
5. Grease a baking dish and spread a third of the oat mixture evenly on the bottom.
6. Halve the peaches and cherries, removing the pits. Cut each peach half into quarters. Arrange half of the peach slices on the oat base, spacing the cherries evenly throughout.
7. Prepare the cinnamon crumble by mixing oat flour, melted coconut oil, coconut sugar, cinnamon, and salt until it clumps together. Sprinkle half on the fruit layer.
8. Add another layer of the oat mixture, followed by the remaining fruit and top with the rest of the crumble.
9. Bake for 45-50 minutes until golden brown. If it browns too quickly, cover with aluminum foil. Serve warm with dairy-free vanilla ice cream.

Notes

This recipe was inspired by a delicious peach cobbler.