Baked Stone Fruits with Oats and Almonds

Baked Stone Fruits with Oats and Almonds

This delicious, baked stone fruit dessert is one of my favourite things to make for hosting or entertaining in late summer. It’s both sweet and tangy with a little crunch from the oat and almond topping. The natural sweet juices from the stone fruits provide delicious, sweet flavour and zing to the tongue. Covered in a brown sugar, oat crumb topping and baked to perfection, it’s the perfect dessert to share with friends or family.

I love to serve it up warm with some homemade vanilla whipped cream. Another desirable topping would, of course, be none other than a little classic vanilla bean ice cream. Either way, you can’t go wrong! This easy recipe comes together in about 30 minutes including baking time! You can even prep it the day before you are planning to serve it and then just bake the next day. Bonus: it also reheats beautifully.

You don’t need too many ingredients for this recipe, but let’s take a closer look at what you will need:

• Stone fruits - I used peaches and black plums for this recipe, but you could also use nectarines, prune plums, cherries. Whatever you can get.

• Butter - Butter makes everything better. You will need unsalted butter for the oat crumb topping. I don’t recommend using salted butter as the end result may then be too salty.

• Vanilla - A little vanilla extract goes a long way. The flavour of vanilla along with the juicy stone fruits, butter and brown sugar is a delightful combination.

• Spices - The spices used in this recipe totally make it taste like a fall dessert! I used a blend of cinnamon, nutmeg, cloves and just a wee pinch of salt to enhance flavour.

• Oats - Rolled or old-fashioned oats will work best for this recipe. The texture and look is just what we’re going for with the larger flakes. I don’t recommend using quick oats as they are more fine of a texture than we want.

• Sliced almonds - Almonds add a little crunch and texture to the crumb topping. They are a delicious addition. I recommend sliced almonds because they are thin and not too chunky.

• Almond flour - I also added a little bit of almond flour to help everything stick together for the crumb topping. Because it is made from almonds, it also provides extra flavour.

Baked Stone Fruits with Oats and Almonds

summer, fall, spiced, dessert, baked fruit, stone fruits, fruit crisp, fruit crumble, peach, plum, brown sugar, oats, almond, gluten-free

Dessert

American

Yield: 6-8

Author: Courtney Sketchley

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Baked Stone Fruits with Oats and Almonds

These sweet and juicy baked stone fruits are the perfect dessert to share during late summer. Baked to perfection with a brown sugar, oat crumb and topped with whipped cream, it is absolutely delicious!

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 5 peaches, halved and pitted
• 5 large black plums, halved and pitted
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp salt
• 1/2 cup old-fashioned oats
• 2 tbsp almond flour
• 1/3 cup sliced almonds
• whipped cream, for serving

Instructions

1. Preheat the oven to 375F and spray an 8"x10" baking dish with olive oil.
2. Layer the halved and cored peaches and plums in the baking dish, skin-side down.
3. In a small bowl, beat the butter and vanilla until smooth. Add the brown sugar, cinnamon, nutmeg, cloves and salt and mix again until combined.
4. Fold in the oats, almond four and sliced almonds until combined.
5. Spoon the oat crumb mixture over the fruit and bake in the preheated oven for 25 minutes or until the top is golden and the fruit is tender.
6. Serve warm with whipped cream or vanilla ice cream and enjoy!

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