Stone Fruit Skillet Crumble for Two (Vegan, Gluten Free, Refined Sugar Free)

This stone fruit skillet crumble makes use of ripe peaches and plums with a healthier, crunchy crumb topping. Gluten, dairy, & refined sugar free!

Course Dessert

Cuisine American

Keyword desserts, gluten free, refined sugar free, skillet crumble, stone fruit, sweets, vegan

Prep Time 7 minutes

Cook Time 15 minutes

Total Time 22 minutes

Servings people

Calories 386kcal

Author Cheryl Malik

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.

This stone fruit skillet crumble makes use of ripe peaches and plums with a healthier, crunchy crumb topping. Gluten, dairy, & refined sugar free!