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?
Stone Fruit Skillet Crumble for Two (Vegan, Gluten Free, Refined Sugar Free)
Ingredients
- 1 large ripe peach , sliced
- 1 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)
- pinch salt
- Crumble topping:
- 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
- dash salt
- 3 tablespoons butter , divided (Earth Balance for vegan)
Instructions
- 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.
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Jessica @ Jessica in the Kitchen says
August 28, 2014 at 9:55 amYUM! Looks delicious, and I’m all about refined-sugar free. Clearly I was under a rock why I just discovered earth balance butter (whaaaat) so I’ll definitely be making this!
Cheryl Malik says
August 28, 2014 at 10:41 amWhat?! I can’t believe that! You’ll love it! It’s not like SUPER healthy but it’s dairy free.. so that’s a win in my opinion!
Katrina @ Warm Vanilla Sugar says
August 28, 2014 at 7:24 amLiving in Montreal, we don’t get the crazy high heat! It gets up to like 90 degrees (I totally had to use Google to convert Celsius to fahrenheit) so I can usually use my oven all summer long! I love the looks of this. Stone fruit in a skillet sounds like the perfect idea!
Cheryl Malik says
August 28, 2014 at 8:39 amOK…….. I’m kind of mad at you. Just saying. I think the heat index was something like 110º yesterday! Nuts, right? We’re somehow used to it, though, and in the South we still bake all summer! I actually took these shots outside, though, which was a bad idea.. I was sweating and batting mosquitos and that is NOT pleasant when you’re trying to make a dish look delish.. hence a rushed photoshoot and dash back into the kitchen. At least it doesn’t get too cold here in the winter.. and I’m making a mental note to remind you of this in January as payback 😀 Thanks for stopping by Katrina! Love your blog!
Ceara @ Ceara's Kitchen says
August 28, 2014 at 6:32 amWOAH! I just want to reach into my screen and take a big bite of this! It looks amazing and your photography is phenomenal! I need some summer-in-a-skillet desperately! It is already getting so chilly here – I want summer back 🙂 Will definitely be saving this one for later – delicious!
And I am having major skillet envy for your awesome, rustic looking skillet – I need to get my hands on one! !
Cheryl Malik says
August 28, 2014 at 8:40 amSkillet envy.. the best kind! And seriously, I am working on Taste-o-Vision but no major developments yet :/ How amazing would that make food blogging? And where do you live?! It’s still four thousand degrees here. I’m having thermometer envy…… 😀
Ashley says
August 27, 2014 at 8:16 pmI hear ya – I’ve been just waiting for fall to arrive! It’s my favorite time of the year. But then again, I adore all the summer produce so I’m trying to focus on that (and not the heat! my enemy! haha). This looks delicious! I can never turn down a crumble!
Cheryl Malik says
August 28, 2014 at 8:41 amRight?! Especially a crumble in a mini skillet. You wouldn’t want to hurt a mini dessert’s feelings – that’s just wrong. I’m loving food blogger life right now – pumpkin spice latte recipe testing in the morning and then plenty of ripe tomatoes and zucchini for dinner! 🙂
Thalia @ butter and brioche says
August 27, 2014 at 6:52 pmHow delicious does this crumble look! I love a good crumble.. and I especially love that this crumble is a relatively “healthy” version. Thanks for the great recipe, It’s one I have saved and pinned to recreate.
Cheryl Malik says
August 28, 2014 at 8:48 amYay! Thanks Thalia 🙂
O says
August 27, 2014 at 12:38 pmAMAZING PHOTOGRAPHS!
Cheryl says
August 27, 2014 at 10:49 pmWow.. Thanks o!
Lindsay @ The Local Taste says
August 27, 2014 at 10:54 amThis looks absolutely amazing. It really is summer in a skillet! Now, I’m starving. Pinning for later!
Cheryl Malik says
August 27, 2014 at 11:06 amThanks Lindsay! Let me know if you do make it and like it 🙂
Sarah@WholeandHeavenlyOven says
August 27, 2014 at 7:29 amOh, gosh. Fruit crumbles are my ultimate weakness. This looks absolutely fabulous with all the stone fruit! Knowing me I would probably sneak some cherries in there too. 😉 Also, I would probably drown it in vanilla ice cream and call it breakfast. LOL Pinned!
Cheryl Malik says
August 27, 2014 at 9:15 amOooh, that’s a great idea! Cherries are my faaaaavorite fruit, but they’re not super abundant around here. They’re so luxurious for some reason to me and would go perfectly in this crumble!
Muna Kenny says
August 27, 2014 at 6:00 amEating plum in summer is like chewing on honey, they are so sweet and heavenly. Your skillet crumble looks delicious and the best part is, it’s healthy, I’d love to try it with a small scoop of ice cream on top 🙂
Cheryl Malik says
August 27, 2014 at 9:15 amYes!! Ripe plums, I mean.. they just can do no wrong. Thanks Muna, and yes.. I was rifling through our freezer desperately searching for some plain ice cream but nada! It would be DELISH with a nice melty scoop on top, seeping into the crumble and the fruit. Mmm! Thanks 🙂
Jess @ whatjessicabakednext says
August 27, 2014 at 3:00 amThis looks amazing! Love baking with stone fruit this time of year- so delicious.
Cheryl Malik says
August 27, 2014 at 9:16 amThanks Jess! 🙂
Traci | Vanilla And Bean says
August 26, 2014 at 11:32 pmPeaches and plums are a mouthwatering combo and with the healthier crumble, I think I could do this more than one night a week! Maybe two… or three? Love the unrefind sugars, too. I’ve been on the lookout for a skillet at antique and thrift stores. I may just have to go get a new one for this! Beautiful work, Cheryl! Looking forward to making this one!
Cheryl Malik says
August 27, 2014 at 9:17 amThanks Traci!! I’ve considered this for breakfast… I mean, it’s not any worse than waffles or pancakes! And you definitely need a skillet, but I would NEVER interrupt a hunt for an antique. You’re a better woman than I!
Nicole B. says
August 26, 2014 at 11:07 pmI love that this not only looks amazing, but is made with health in mind. I wish I owned a skillet so that I could make this. So pretty!
Sam ~ it doesn't taste like chicken says
August 26, 2014 at 7:59 pmLove it! I normally do my crumbles in a casserole dish, the skillet is so much more fun! Now I wish I owned a skillet! … and some peaches …and plums …and crumble topping…
Cheryl Malik says
August 27, 2014 at 9:18 amOooh, you have to get a skillet! Everything seems more rustic and simultaneously somehow elegant in a skillet.. I make this vegan shepherd’s pie in one you’d just love! 🙂 Thanks Sam!
Jennifer Farley says
August 26, 2014 at 7:23 pmWhat a lovely recipe!
Cheryl Malik says
August 27, 2014 at 9:19 amThanks so much Jennifer! I embarrassingly used your skillet apple cobbler as some sort of visual inspiration but when it came down to it, trying to get these shots taken before dinner (and no tripod.. I am AWFUL shooting handheld) the approach sort of crumbled.. har har har. What I’m trying to say is I am basically your biggest fan, the end!
cheri says
August 26, 2014 at 3:53 pmWhat a lovely looking crumble, wonderful recipe, so easy!
Cheryl Malik says
August 26, 2014 at 4:37 pmIndeed – comes together after dinner so easily! Thanks Cheri! 🙂
Liz @ Floating Kitchen says
August 26, 2014 at 2:29 pmLook delicious! I love plums too! Can’t wait to try this!
Cheryl Malik says
August 26, 2014 at 3:26 pmThanks Liz! 🙂
Meredith @ Unexpectedly Magnificent says
August 26, 2014 at 12:07 pmI’m full from lunch and still drooling over this. It looks SOOOO good! That crumble topping is to die for!
Cheryl Malik says
August 26, 2014 at 3:27 pmHaha! That’s really the test – can something make you hungry when you feel you’re already about to pop! 🙂 Thanks Meredith!