Few desserts capture the essence of summer as effortlessly as a fruit crumble, and this version celebrates the season’s most luscious stone fruits—juicy, sun-ripened plums at their peak. With farmers’ markets brimming with vibrant produce, it’s the perfect moment to showcase nature’s sweetest bounty. Combine plums with peaches or nectarines for a colorful medley of flavors and textures. The fruit is sliced and layered beneath a topping of oats, toasted nuts, brown sugar, warm spices and a hint of coconut oil to bring it all together. Baked until bubbling and deeply fragrant, it’s best served warm with a scoop of vanilla ice cream, allowing it to melt into the fruit for a finish that’s as indulgent as it is nostalgic.
Servings: 4 servings
Ingredients
- 2/3 cup rolled oats
- 2/3 cup chopped pecans
- 1/2 cup all-purpose flour or flour of choice- I used gluten free flour
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon Kosher salt
- 6 tablespoons coconut oil (or butter) more for coating the baking dish
- 8-10 plums (or other stone fruit) sliced
Instructions
- Preheat the oven to 350°F. Coat an oven safe oval or rectangle baking dish with a little coconut oil (or butter). Combine the oats, pecans, flour, sugar, cinnamon, nutmeg and salt together. Melt the coconut oil (or butter) in the microwave and add it to the crumb topping. Whisk until the crumbs comes together. If it's too dry, add a little water, a teaspoon at a time. If it's too wet, add a little more flour.
- Place the sliced plums into the baking tray and sprinkle the crumble mixture on top. Bake until the topping is golden brown and the fruit is soft, and bubbling about 20 minutes. Let cool slightly and serve warm.
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