Summer Stone Fruit Crisp {Vegan + Gluten Free}

There’s nothing quite like stone fruit at the height of summer. Juicy peaches, cherries, plums and apricots are sweet, colorful and only here for a short time — which makes this one of our favorite desserts to make while we can.

Our Summer Stone Fruit Crisp combines warm, jammy fruit with fresh ginger, cinnamon and orange, then tops it all with a crunchy oat, almond, pecan and hemp seed crumble. It’s gluten-free, vegan, refined sugar-free and just sweet enough.

And there’s plenty of goodness tucked inside. Stone fruits are naturally rich in fiber, vitamins and antioxidants, while hemp seeds add plant protein, healthy fats and minerals like magnesium. It’s the kind of dessert that’s wholesome enough for breakfast and delicious enough to serve warm with a scoop of your favorite ice cream after dinner.

SUMMER STONE FRUIT CRISP

Filling

• 4 cups peaches, peeled, pitted and sliced
• 2 cups cherries, pitted and halved
• 1 cup plums and/or apricots, pitted and sliced
• 1 heaping teaspoon ground cinnamon
• 1 heaping teaspoon freshly grated ginger
• Juice and zest of 1 orange

Make it your own: Use any combination of stone fruit you love — just aim for about 7 cups total.

Topping

• 1 cup almond flour
• 2 cups gluten-free rolled oats
• 1/2 cup hemp seeds
• 1/4 cup chopped pecans
• 1/4 cup slivered almonds
• 2 teaspoons ground cinnamon
• 1 teaspoon Himalayan sea salt
• 2 tablespoons melted coconut oil
• 1/3 cup pure maple syrup

Instructions

1. Preheat oven to 350°F.
2. Toss the fruit with cinnamon, ginger, orange juice and zest. Spread evenly in an 8 x 12-inch baking dish.
3. In a separate bowl, combine almond flour, oats, hemp seeds, nuts, cinnamon and sea salt. Add melted coconut oil and maple syrup and stir until evenly combined.
4. Crumble the topping over the fruit and bake for about 40 minutes, until golden brown and bubbling.
5. Let cool for at least 10 minutes before serving.

Serve warm on its own or add a scoop of your favorite vanilla ice cream. Summer in a bowl.

Adapted from Katie Cavoto’s Cool Weather Cobbler in Whole Cooking and Nutrition: An Everyday Superfoods Approach to Planning, Cooking, and Eating with Diabetes.