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Vegan Stone Fruit Crumble

Vegan Stone Fruit Crumble
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


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


  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.