This healthyish stone fruit crumble made with cherries, peaches, plums, and apricots is topped with a crunchy oat and almond crust and baked to bubbly perfection. It's the perfect summer dessert! (dairy-free & vegan option)

Back when my husband and I started dating, he told me about the most wonderful wild plums that grew out at their family's ranch in the summertime. I wanted so badly to go there and pick some so that I could make jam out of them (If you don't know yet, I'm a bit of a grandma and like to do things like can my own jam.) When we finally were able to go foraging for wild plums, we returned with gallons and gallons of the tiny stone fruit. After making enough jam to satisfy my inner grandma, this stone fruit crumble was the first thing I baked with the wild plums.

Why You'll Love This Stone Fruit Crumble

The sweet-tart mixture of bubbly, jammy stone fruit with a delightful soft yet crunchy almond and oat topping just begs to be topped with a scoop of vanilla ice cream!
The crumble topping (my favorite part) is a healthyish mix of almonds, oats, whole wheat flour, and brown sugar that's super easy to make in the food processor.
You can bake it in individual ramekins for single servings, or bake it in one big dish, such as a cast iron skillet.
You can use any stone fruit you like - cherries, plums, apricots, peaches, etc. It's a great use for fruit that may be bruised or starting to get mushy.

How to Make Healthy Stone Fruit Cobbler

Preheat your oven to 375°F. Lightly grease a baking dish or ramekins.
In a large bowl, stir together the fruit, sugar, cornstarch, lemon zest, juice, and salt. Rest the mixture for 15 minutes so the fruit releases its juices.
In a food processor, pulse the oats, flour, almonds, brown sugar, salt, and butter until combined but still chunky.
Pour fruit mixture into the baking dish or ramekins.
Crumble the oat topping evenly over the fruit.
Bake until the filling is bubbly and topping is golden, about 30-40 minutes for individual ramekins or 45-60 minutes for a large dish.
Remove from the oven and let cool for a few minutes minutes before serving warm with a scoop of vanilla ice cream.

Do you need to peel the fruit for stone fruit crumble?

Save yourself the extra effort and leave the peels on! When you cook the fruit it softens the skins so you won't even notice them when you eat the crumble. It adds an extra dose of fiber, too!

How Do You Store Extra Crumble?

This stone fruit crumble can be stored at room temperature, covered tightly, for up to 2 days or in the refrigerator for up to 1 week. Make sure it is completely cooled before storing to prevent sogginess.

Can I make this with frozen fruit?

Yes! Frozen fruit is fine, just make sure anything you use is already pitted!

Tips for Making The Best Stone Fruit Crumble

Make sure you use fresh fruit that isn't too firm or over ripe. With the exception of cherries, July and August tend to be the peak season for stone fruits - yielding in better fruit for fruit cobbler.
If the topping starts to get too dark at any point, loosely cover with a piece of foil and continue baking.

More Stone Fruit Recipes You'll Love

If you made this recipe, please leave a star rating in the comments!

Healthyish Stone Fruit Crumble

Close up of freshly baked stone fruit cobbler.

Print Recipe

Author: Kaleigh
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

8 cups pitted and chopped stone fruit (such as cherries, peaches, plums and/or apricots)
¾ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Pinch of kosher salt
⅓ cup all-purpose or whole wheat flour
½ cup packed brown sugar
½ teaspoon salt
1 cup old-fashioned oats, divided
¼ cup almonds
½ cup chilled butter, cubed*

Instructions

Heat oven to 375°F. Lightly grease a baking dish or 8-12 small ramekins (depending on size).
In a large bowl, stir together the fruit, sugar, cornstarch, lemon zest, juice, and salt. Rest the mixture for 15 minutes so the fruit releases its juices.
In a food processor, pulse the oats, flour, almonds, brown sugar, salt, and butter until combined but still chunky.
Pour fruit mixture into the prepared baking dish or ramekins.
Crumble the oat topping evenly over the fruit.
Bake until the filling is bubbly and topping is golden, about 30-40 minutes for individual ramekins or 45-60 minutes for a large dish.
Remove from the oven and let cool for a few minutes minutes before serving warm with a scoop of vanilla ice cream.

Notes

Use cold coconut oil in place of butter for dairy-free & vegan
Save yourself the extra effort and leave the peels on the fruit! When you cook the fruit it softens the skins so you won't even notice them.
Leftovers can be stored at room temperature, covered tightly for up to 2 days or in the refrigerator for up to 1 week. Make sure it is completely cooled before storing to prevent sogginess.
If the topping starts to get too dark at any point, loosely cover with a piece of foil and continue baking.

Keywords: stone fruit crumble, cobbler with oatmeal crust, cherry peach crumble, wild plum crumble