What I love about Baked Stone Fruits with Oats
These delicious Baked Stone Fruits with Oats and Almonds are 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 bubble up, creating a rich, syrupy base that adds a vibrant, zingy flavour to every bite. The dish is then finished with a golden brown sugar-oat crumble and baked to perfection. It’s the best treat to share with friends or family.
I especially love serving these warm, straight from the oven, topped with a scoop of homemade vanilla ice cream. Alternatively, a dollop of whipped cream works beautifully as well—it all depends on your preference. Either way, it’s a guaranteed crowd-pleaser!
Best of all, this simple yet impressive recipe comes together in just about 30 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.
Recipe Notes
A few things to keep in mind:
- Stone fruits – 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. 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, not slivered almond, 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. I don’t recommend substituting with other flours as they all have different textures.
FAQ:
Yes! 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.
Baked Stone Fruits with Oats
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 cloves
- 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, cloves 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 25 minutes or until the top is golden and the fruit is tender.
- Serve warm with whipped cream or vanilla ice cream and enjoy!
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