Don’t you just love a good stone fruit crisp, fresh from the oven? Stone fruit, including peaches, apricots, nectarines, plums, cherries, and pluots, are so good in simple, wholesome fruit crisps, just like this recipe, which features the stone fruit of your choice and a vegan gluten-free oat almond flour hazelnut crumble topping. Just slice up fresh ripe fruit, and mix in a tiny bit of sugar, lemon juice, spices, and cornstarch to create a luscious filling, then top with the fruit crisp topping and pop in the oven to bake to golden perfection. This Orchard Stone Fruit Crisp Skillet is delicious served with vanilla nice cream, too.
We have a small orchard, so we love to bake up stone fruit crisps each summer. They are so easy to make, and so perfectly delicious. In this easy fruit crisp recipe, you bake it up and serve it right out of the skillet, so clean-up is quick and easy. You can use whichever fruit you like in this vegan gluten free fruit crisp skillet, and you can try other types of fruit in the fall and winter, such as apples, pears, persimmons, and frozen or canned fruit. Pictured here, I’m turning to a peach crisp recipe, but this skillet fruit crisp is just as good using cherries, plums, or apricots, or even a mixture of all of these fruits. Let your own creativity inspire you to create the best fruit forward dessert ever!
Nutrition Benefits
Stone fruit offers many health rewards, due to their rich profile of fiber, vitamins, minerals, and phytochemicals. Each type of stone fruit varies in nutrient content, but they all provide an assortment of essential nutrients linked with reducing inflammation and oxidative stress. Learn more about stone fruit here. Choose among a variety of stone fruits for this fruit skillet crisp recipe, which is light in added sugars and fat, rich in whole fruits, nuts, and whole grains. This is a gluten free vegan fruit crisp recipe, as the topping features almond flour, oats, hazelnuts, and vegan butter.
Description
This vegan gluten free Orchard Stone Fruit Crisp Skillet highlights whichever stone fruit you prefer, from peaches and nectarines to plums and cherries—even a combination of those fruits. This low added sugars and fat fruit crisp recipe features a luscious fruit and spice filling topped with an oat, almond flour, hazelnut crumble topping. Bake it up and serve it right out of the skillet!
Stone Fruit Filling:
Fruit Crisp Topping:
- ½ cup old-fashioned oats
- ¾ cup almond flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon salt (optional)
- 1/3 cup vegan butterchilled, sliced into small pieces (i.e., Miyoko’s Creamery, Earth Balance sticks)
- 3–4 tablespoons plant-based milk
- ½ cup coarsely chopped hazelnuts
- Prepare the stone fruit by washing it, peeling if necessary (peaches are better peeled, but all other fruit can remain with skin), removing pits, and slicing into thin slices (not necessary for cherries, which can be left whole or halved). Prepare fruit by holding it above a large mixing bowl (2 quart size) to catch juices while peeling and slicing. Place the prepared fruit (about 6 cups) in the mixing bowl.
- Stir the lemon juice into the fruit.
- Add brown sugar, cornstarch, cinnamon, and ginger to the fruit and gently toss together to distribute ingredients.
- Transfer fruit filling into a 2 to 2 ½-quart capacity cast iron skillet or stainless steel sauté pan. Set aside.
- Preheat oven to 350 F.
- In a small mixing bowl (about 3 cups size), add oats, almond flour, brown sugar, cinnamon, ginger, cardamom, and salt (optional) and mix well.
- Cut in vegan butter with a pastry blender or fork until small crumbles appear.
- Add just enough plant-based milk to moisten crisp topping mixture without making it sticky. May use clean hands to combine, if needed.
- Stir in the hazelnuts.
- Sprinkle the crisp topping mixture evenly over the fruit filling.
- Place in oven and bake 30-35 minutes, until golden on top and fruit is tender yet firm.
- Serve warm. Makes 12 servings (2/3 cup per serving). Excellent served with plant-based vanilla ice cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
Try a variety of stone fruits for this recipe, such as peaches, nectarines, apricots, pluots, plums, and cherries. You can also use any type of sliced fruit, such as apples, pears, persimmons, and berries. Try frozen thawed or canned drained fruit when fresh is not available.
Use a 2 to 2 ½ quart cast iron or stainless steel skillet or saucepan for this recipe. Alternatively, you can bake it in a 2 ½ quart baking dish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 188
- Sugar: 14 g
- Sodium: 112 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Protein: 3 g
Learn more about the best plant-based ice creams here.
For other fruit forward desserts, try the following:
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