You know those times where you need a dessert you can literally throw together in the shortest amount of time possible? I have to say this easy vegan stone fruit crumble recipe is up there as a new go-to! I blended up the easiest crumble mixture, mixed chopped fruit with a couple ingredients, topped fruit with previously mentioned crumble and baked. Easy as pie! Or crumble I should say!
Easy Vegan Stone Fruit Crumble Recipe
This dessert is from one of my favorite cookbooks, The First Mess, and I love that it can be customized with any fruit you have on hand. I had lots of plums from my friend Jacqueline, but any fruit would do. I’m thinking I’ll try it next with peaches and raspberries!
Even though I’m not vegan, I do like cooking a lot of vegan recipes. They just seem a lot healthier and cleaner and I appreciate that most of the recipes don’t include refined sugar so it’s a slightly better alternative for Augustine. Most crumbles include butter and lots of sugar in the topping but honestly I did not miss it with this recipe at all. In fact, I think it tasted better. The pecans with the spices were so delicious but it had the perfect amount of sweetness with the maple syrup.
- 1 ¾ pounds 794 g ripe stone fruit (plums, peaches, and nectarines are all great), pitted and sliced into ½ -inch (1 cm) wedges (about 5 or 6 pieces of fruit)
- 2 tablespoons 30 mL pure maple syrup
- 2 teaspoons 10 mL fresh lemon juice
- 1 teaspoon 5 mL arrowroot powder
- ½ teaspoon 2 mL ground cinnamon
- ¼ teaspoon 1 mL fine sea salt
- 1 ¼ cups 300 mL raw pecan halves
- 2 tablespoons 30 mL pure maple syrup
- ¼ teaspoon 1 mL ground cinnamon
- ¼ teaspoon 1mL fine sea salt
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Preheat the oven to 375°F (190°C)
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In an 8-inch (20 cm) ovenproof dish, add the stone fruit, maple syrup, lemon juice, arrowroot powder, cinnamon, and sea salt, and lightly toss to combine. Set aside.
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In a food processor, combine the pecans, maple syrup, cinnamon, and sea salt. Pulse the mixture until you have a crumbly consistency.
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Sprinkle the crumble mixture on top of the stone fruit. Bake the crumble until the fruit is tender and the topping has browned, 22 to 25 minutes. Serve warm or at room temperature.
Have you made a fruit crumble yet this summer? It’s the perfect time, especially with Labor Day coming up! Here are some of my other favorite easy dessert recipes!
Mini Key Lime Tarts with Macerated Strawberries
Roasted Peach and Vanilla Cream Parfait
Chocolate-Dipped Iced Coffee Popsicles
xox
