Baked Stone Fruit with Oat Crumble
This gluten-free baked stone fruit dessert combines fresh, juicy peaches and plums with a buttery brown sugar oat and almond crumble topping. Ready in about 45 minutes, it’s an easy summer dessert that’s perfect for entertaining and can be assembled ahead of time for ease.
What I Love About Baked Stone Fruit with Oat Crumble
This gluten-free baked stone fruit dessert combines juicy peaches and plums with a buttery brown sugar, oat, and almond crumble topping. It’s an easy summer dessert that takes about 30 minutes to make and can also be prepared ahead of time if you will be entertaining.
Like my Gluten Free Apple Crumble Bars, this is one of my favourite desserts to make when hosting or entertaining in late summer. Not only are they incredibly easy to prepare, but they also strike the perfect balance of sweet and tangy, with just the right amount of crunch from the oat and almond topping.
As the fruits bake, their natural juices are released, creating a syrupy base that adds sweetness and zing to every bite. I especially love serving these warm, straight from the oven, topped with a scoop of homemade vanilla ice cream. Or, a dollop of whipped cream works beautifully as well—it all depends on your preference. Either way, it’s a guaranteed crowd-pleaser, similar to my Gluten free Berry Breakfast Crumble.
Best of all, this simple yet impressive recipe comes together in less than 45 minutes, including baking time. For added convenience, you can prep everything the day before and simply pop it into the oven when you’re ready to serve. Plus, it reheats wonderfully, so leftovers (if there are any!) are just as enjoyable the next day.
What You’ll Love about Baked Stone Fruit
This recipe has all the cozy appeal of a fruit crisp or crumble, but uses halved peaches and plums instead of a traditional chopped fruit base.
- Easy Recipe: Very little effort is required and most of the required time is spent in the oven!
- Naturally Gluten Free: The oat crumble uses almond flour and oats in place of regular wheat flour.
- Perfect for Summer: This recipe provides an opportunity to use seasonal Summer fruits like peaches and plums.
- Flexible: You can choose from a variety of different stone fruits for this recipe based on your preference.
- Make-ahead Friendly: The entire dish can be prepared a day in advance and stored in the fridge until you’re ready to pop it in the oven making it a time-saving recipe!
Recipe Notes & Ingredient Tips
A few things to keep in mind:
- Stone fruit – I used peaches and black plums for this recipe, but you could also use nectarines, prune plums, cherries. Whatever you can get.
- Oats – Rolled or old-fashioned oats will work best for this recipe. They provide both texture and appearance which is just what we’re going for with the larger flakes. Quick oats can be used in a pinch, but they do have more of a fine texture than is desirable.
- Sliced almonds – Almonds add a little crunch and texture to the crumb topping. They are a delicious addition. I recommend sliced almonds, not slivered almond, because they are thin and not too chunky.
- Almond flour – I also added a little bit of almond flour to help bind everything together for the crumb topping. Because it is made from almonds, it also provides extra flavour. I don’t recommend substituting with other flours as they all have different textures.
How to Make Baked Stone Fruit
Step 1: Arrange stone fruit in baking dish.
If you haven’t already, slice and pit the stone fruit. Arrange them randomly in the baking dish with the cut side up.
Step 2: Start the oat crumble topping.
In a small mixing bowl, beat the softened butter and vanilla extract with a hand mixer until combined. Add the brown sugar, cinnamon, nutmeg and salt and beat again until fully mixed.
Step 3: Add the oats and almonds.
To the same mixing bowl, fold in the oats, almond flour and sliced almonds until they’re evenly mixed through.
Step 4: Add the oat crumble on top of the stone fruit.
Evenly distribute the prepared oat crumble on top of the stone fruit, trying to fill most of the voids.
Step 5: Bake the stone fruit!
Bake the stone fruit and oat crumble at 375F in the preheated oven for 35-40 minutes or until golden and crispy on top and fruit is soft and juicy. Serve warm with vanilla ice cream!
FAQ:
There are multiple options of stone fruits that can be used. Nectarines, apricots, prune plums, or even cherries will all work well. Just adjust the baking time slightly depending on how firm or juicy the fruit is; more time for firmer fruits, less for juicier fruits.
No, you can leave the skins on. They soften during baking and add a lovely texture.
Absolutely. You can assemble everything the day before, cover and refrigerate it, and then bake just before serving. If there’s any leftovers, they also reheat beautifully.
Unfortunately, no. Almond flour has its own unique texture and therefore it does not measure 1:1 to any other flour. Therefore, I don’t recommend substituting unless you know the exact conversion.
Yes — you can scale the recipe down and bake in smaller dishes (ramekins or small baking dishes). The baking time may be reduced by a few minutes. Check them at 20 minutes. Once they’re bubbling slightly, they’re done.
Gluten-free rolled oats are recommended for this recipe, but quick oats could be used in a pinch. Do not use steel cut oats for this recipe.
Baked Stone Fruit with Oat Crumble
Equipment
- 1 8"x10" Baking Pan
Ingredients
- 5 peaches pitted and halved
- 5 large black plums pitted and halved
- 1/2 cup unsalted butter at room temperature
- 1/4 cup organic brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon sea salt
- 1/2 cup old fashioned or rolled oats
- 2 tablespoon almond flour
- 1/3 cup sliced almonds
- whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven to 375F and spray an 8"x10" baking dish with olive oil.
- Layer the halved and cored peaches and plums in the baking dish, skin-side down.
- In a small bowl, beat the butter and vanilla until smooth. Add the brown sugar, cinnamon, nutmeg, and salt and mix again until combined.
- Fold in the oats, almond four and sliced almonds until combined.
- Spoon the oat crumb mixture over the fruit and bake in the preheated oven for 35-40 minutes or until the top is golden and the fruit is tender.
- Serve warm with whipped cream or vanilla ice cream and enjoy!