Apologies for the hot take, but I’ve never understood the appeal of fruity desserts over chocolate-focused treats. I know, how could I be so closed-minded? Sure, I love fruit, and I enjoy generous amounts pretty much every day, especially during the summer. I am also not one to turn down any type of dessert. But when it comes to sweets I make for myself, I usually operate in the chocolate-or-bust camp. This is highly unscientific, but I think this is due in part to coming from a long lineage of chocolate fanatics. My family has been known to choose brownies or chocolate chip cookies over apple pie or sorbet on almost any dessert occasion.

Well, I’m here to confess that either my sweet tooth has taken a turn, or this whole time I’ve been missing out. While I’m still a loyal chocolate devotee, this crisp opened up a whole new realm of dessert possibilities for me. I’m officially a fruit-forward gal and I must say this recipe impressed even my chocolate-loving fam. Plus, I’m just a sucker for summer peaches, and you know you’ve reached adulthood when eating seasonal desserts makes you giddy.

The gooey, juicy peaches and perfectly tart cherries, topped with a toasty, golden oat crust, make a warm summer dessert that’s an absolute treat.

I love how uniting dessert can be. There’s something about these confections that just brings people together, so much so in this case that we were all stealing large spoonfuls straight from the pan. When this crisp was served to my family of 6, with 3 generous dollops of vanilla bean ice cream, there were no survivors left in the dish.

Peaches are the stars of this crisp. There’s something about a ripe peach that makes me stock up on unreasonable amounts of the fruit at a time. But I must have a thing for stone fruits in general, because cherries have the same tantalizing effect on me in the produce section. I’ll leave the supermarket with 12 peaches and four dozen cherries wondering what I’m going to do with 12 peaches and four dozen cherries. Well now, I’m going to make this peach and cherry crisp.

I used rolled oats and oat flour as the base, not only because they develop a deliciously nutty flavor when baked, but also because they make this recipe suitable for breakfast too (minus the ice cream…maybe).

Though it’s listed as “optional” in the ingredients, the scoop of vanilla bean ice cream is mandatory in my opinion. Since half of my family has an allergy to dairy, we opted for Nadamoo’s vanilla bean flavor. The smooth, velvety texture and subtle flavor of the ice cream perfectly balances the fruity and oat-y notes in this crisp. If you have some cinnamon crumble left over from the recipe, it also makes a great topping on vanilla ice cream.

Regardless of your choice of ice cream, this recipe is extremely allergy friendly. This crisp is completely gluten, dairy and refined-sugar free, since it’s sweetened with maple syrup and coconut sugar. It’s also vegan, and with the exception of the coconut oil, there are also no nuts in this recipe. Though I haven’t tried, you could likely sub the coconut oil for butter, ghee, or sunflower butter if needed. Basically, this dessert can be easily modified for your crew.

While I’m partial to peaches, I’m sure you could experiment with many other fruits in this crisp. Apricots and plums are next on my list, and I might give apples a go once fall sets in. I hope you enjoy this dessert as much as we did! Scroll on for the recipe.

Summer Stone Fruit Crisp with Cinnamon Crumble

Serves 8

This Stone Fruit Crisp with Cinnamon Crumble is the Sweetest End to Summer.

By Michelle Nash
Prep

30 minutes

Cook

50 minutes

Categories

dairy-free, gluten-free, vegan


Ingredients

for the crisp: 

4 large, ripe peaches, sliced

a dozen cherries, pitted and halved

2 cups of rolled oats

1 cup of 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 the oven to 350 degrees and set aside the ingredients for the cinnamon crumble topping - these will be used last.
  2. Prepare the dry ingredients by mixing together the 2 cups of rolled oats, 1 cup of oat flour, baking powder, baking soda, cinnamon and salt in a large bowl.
  3. In a separate bowl, whisk together the dairy free milk (I used califa farms oat milk), maple syrup, coconut sugar, melted coconut oil and vanilla extract until mixed.
  4. Mix the dry and wet ingredients together until fully combined.
  5. Brush a baking dish or pan with oil and scoop a third of the oat mixture into the dish. Press down to flatten the mixture so it is spread evenly across the bottom of the dish (mine was a 9inch round, but you could also use a 12 x 8inch rectangular dish.)
  6. Slice the peaches and cherries in half and remove the pits. Slice each peach half into quarters. Use about half of the peach slices and press them lightly into the oat mixture in your baking dish to form another layer.  Space the cherries evenly between the peaches.
  7. Prepare the cinnamon crumble by combining oat flour, melted coconut oil, coconut sugar, cinnamon, and salt in a small bowl. Massage the mixture with your hands for 2-3 minutes until it begins to stick together. Sprinkle half of the crumble mixture on top of the fruit layer.
  8. Repeat and add another layer of the remaining oat mixture, another layer of fruit, and top it off with another layer of cinnamon crumble.
  9. Bake for 45-50 minutes until golden brown. If the top begins to brown too quickly, cover with aluminum foil for the remainder. Serve warm with dairy-free vanilla ice cream (I used nadamoo).

This recipe was loosely inspired by Vibrant and Pure's Cinnamon Streusel Peach Cobbler

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Photography

Michelle Nash