Easy Vegan Stone Fruit Crumble Recipe

August 20, 2019

Labeled:

An easy vegan stone fruit crumble recipe! - M Loves M @marmarYou 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!

An easy vegan stone fruit crumble recipe! - M Loves M @marmar An easy vegan plum crumble recipe! - M Loves M @marmar An easy vegan plum crumble recipe! - M Loves M @marmar An easy vegan plum crumble recipe! - M Loves M @marmar An easy vegan plum crumble recipe! - M Loves M @marmar An easy vegan plum crumble recipe! - M Loves M @marmarEasy 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.

Vegan Stone Fruit Crumble
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Vegan Stone Fruit Crumble
Course: Dessert
Ingredients
For the filling:
  • 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
For the crumble topping:
  • 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
Instructions
  1. Preheat the oven to 375°F (190°C)
Make the Filling:
  1. 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.

Make the Crumble Topping:
  1. In a food processor, combine the pecans, maple syrup, cinnamon, and sea salt. Pulse the mixture until you have a crumbly consistency.

  2. 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

Blackberry and Mint Granita

Chocolate-Dipped Iced Coffee Popsicles

xox