I’ve been terrible about wishing away summer lately. Maybe it’s the triple-digit heat and the, yes, triple-digit humidity; maybe it’s being forced to run on the treadmill or else; maybe it’s the bird-like mosquitoes we have hovering over our yard at all times. Whatever it is, I’m dreaming of pumpkin spice lattes (vegan recipe coming soon!) and planning my Christmas Eve all-out culinary extravaganza day-in and day-out lately.
That is, until I pulled together this stone fruit skillet crumble (for two!). I realized it was plum season–one of my favorite fruits–and found myself with some humongous peaches and a tiny new skillet. What else is there to do, then, but make a stone fruit skillet crumble?! I started out dreaming of a peach crumble but decided to add the purple plums for a bit of vibrant fruitiness and sweetness, and I’m so glad I did! The plums elevate the dessert and cut down on some of the peachiness of the whole thing, instead turning it into summer-in-a-skillet.
The stone fruit skillet crumble came together quickly, time spent mostly sautéing the peaches and plums for a few minutes then combining a few different ingredients to make a healthy crumble topping. I replaced the processed white flour to make it gluten-free and opted for natural sugars over refined ones. I took out a good chunk of the oil/fat associated with making a traditional crumble, too, making this a total weeknight favorite! It doesn’t taste quite as buttery and over-the-top as what you might get at a restaurant, but we love that it’s a much healthier option.
And did I mention that summer-in-a-skillet part? Because that part–that part’s awesome. What better way to use ripe peaches and plums, am I right?
- 1 whole large ripe peach , sliced
- 1 whole ripe plum , sliced
- 1 tablespoon butter (Earth Balance for vegan; coconut oil would work)
- 1 tablespoon agave nectar or maple syrup (depending on how tart your fruit is you might need a little more or a little less)
- 1 tbsp pinch salt
- 1/4 cup + 1 tablespoon rolled oats
- 1/4 cup + 1 tablespoon brown rice flour
- 2 tablespoons sucanat (coconut sugar would work)
- 1/4 teaspoon cinnamon
- 1 tbsp dash salt
- 3 tablespoons butter , divided (Earth Balance for vegan)
- Preheat oven to 350º.
- Melt 1 tablespoon butter in small cast-iron skillet over medium heat. Add sliced fruit and sauté about 3 minutes, until softening. Add agave nectar and salt, taste, correct seasonings, and continue to sauté about 3 more minutes. You don't want the fruit to become totally soft but you want to get a little softening in.
- Meanwhile, mix together all crumble topping ingredients except the butter. Cut in 2 tablespoons butter using two knives or a pastry blender or until resembles a coarse meal. Spread crumble topping over fruit in skillet.
- Melt remaining tablespoon of butter and brush top of crumble with melted butter. Bake for about 15-18 minutes. Remove from oven and let cool slightly before serving with ice cream.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.