Description
This Stone Fruit Crisp with Cinnamon Crumble is the Sweetest End to Summer.
Ingredients
Units
Scale
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
- Preheat the oven to 350 degrees and set aside the ingredients for the cinnamon crumble topping – these will be used last.
- 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.
- 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.
- Mix the dry and wet ingredients together until fully combined.
- 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.)
- 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.
- 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.
- Repeat and add another layer of the remaining oat mixture, another layer of fruit, and top it off with another layer of cinnamon crumble.
- 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).
Notes
This recipe was loosely inspired by Vibrant and Pure’s Cinnamon Streusel Peach Cobbler.