Coconut Stone Fruit Crisp
on Aug 30, 2018, Updated Jun 24, 2023
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With a mix peaches, plums and cherries, this easy vegan coconut stone fruit crisp is topped with a coconut sugar-sweetened crumble topping. It’s gluten-free, too!
I love a dump-it-all-in-a-bowl kind of dessert. Nothing fancy and no fuss.
It’s the perfect technique with all the fruit in season right now. When you can’t keep up with all the stone fruit you have overbought, a crumble, crisp or pie is a great solution to this good problem.
If I have a surplus of peaches, plums and cherries at home, so I love making a vegan coconut stone fruit crisp.
The crumb topping is all about oats and coconut with coconut flakes, coconut flour, coconut sugar and coconut oil.
You will adore the the wonderful toasty, nutty smell that overwhelms your kitchen when the crisp is in the oven.
Baking does something magical to fruit, bringing out it’s sweetness. I only add a little maple syrup to boost the fruit without distracting from it.
I find myself sneaking spoonfuls here and there, at any time of the day.
This crisp is so much more than just a healthy dessert. It’s breakfast, brunch and an afternoon snack.
My favorite way to eat it is in a bowl with a few dollops of coconut yogurt. As if it needs more coconut!
What Is The Difference Between a Crisp and a Crumble?
I use these terms pretty interchangeably when it comes to summer fruit desserts.
If you want to get technical, a crisp usually has oats in its topping and a crumble does not.
Just remember that with both, you get much of what you love about pie with a fraction of the work.
This is what you need for the crumble:
- Oats: Make sure to use old-fashioned oats. They are chewier than quick-cooking oats and will hold up to the juices from the fruit.
- Coconut flour: Not only does coconut flour amp up the coconut flavor, but it also means this is a gluten-free dessert.
- Unsweetened coconut flakes: A good crumble topping has a mix of textures from soft oats to crunchier elements like coconut flakes.
- Salt: A touch of salt brings out all the flavors even in desserts.
- Coconut oil: Melted coconut oil is the binder that holds together the topping.
- Maple syrup: This is a refined sugar-free dessert that is sweetened with maple syrup.
- Lemon juice: A tablespoon of lemon juice adds acidity and freshness to the cooked fruit.
How To Make A Coconut Stone Fruit Crisp
First, I preheat the oven to 350 degrees F.
Then I get working on the topping. That just involves stirring together the oats, coconut flour, coconut flakes, coconut sugar and salt followed by the melted coconut oil. The mixture will end up in clumps.
Next, I combine the fruit, maple syrup and lemon juice in a large bowl.
To assemble the crisp, I dump the fruit into a pie dish and sprinkle the crumble on top.
The coconut stone fruit crumble bakes for 35 minutes or so. It’s ready when the topping is golden brown.
Give it a little time to cool off, so you can serve it warm or at room temperature.
Coconut Stone Fruit Crisp
- 1/2 cup old-fashioned oats
- 1/3 cup coconut flour
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut sugar
- 1/4 teaspoon kosher salt
- 1/4 cup melted coconut oil
- 1 pound stone fruit peaches, plums & nectarines pitted & sliced 1/2-inch thick and cherries, pitted
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the oats, coconut flour, coconut flakes, coconut sugar and salt. Stir in the melted coconut oil. The mixture will be clumpy.
- In a large bowl, combine the fruit, maple syrup and lemon juice. Transfer to a 9-inch pie plate and sprinkle the oat-coconut mixture across the top. Bake for 35-40 minutes until the topping is golden brown. Serve warm or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.