Description
This vegan gluten free Orchard Stone Fruit Crisp Skillet highlights whichever stone fruit you prefer, from peaches and nectarines to plums and cherries—even a combination of those fruits. This low added sugars and fat fruit crisp recipe features a luscious fruit and spice filling topped with an oat, almond flour, hazelnut crumble topping. Bake it up and serve it right out of the skillet!
Ingredients
Stone Fruit Filling:
- 2 pounds whole stone fruit, such as peaches, nectarines, apricots, plums, or cherries (may use combination or one fruit; enough to make about 6 cups sliced fruit)
- 1 lemon, juiced (about 2 tablespoons)
- 1 ½ tablespoons cornstarch
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Fruit Crisp Topping:
- ½ cup old-fashioned oats
- ¾ cup almond flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon salt (optional)
- 1/3 cup vegan butter, chilled, sliced into small pieces (i.e., Miyoko’s Creamery, Earth Balance sticks)
- 2 tablespoons plant-based milk, plain, unsweetened
- ½ cup coarsely chopped hazelnuts
Instructions
- Prepare the stone fruit by washing it, peeling if necessary (peaches are better peeled, but all other fruit can remain with skin), removing pits, and slicing into thin slices (not necessary for cherries, which can be left whole or halved). Prepare fruit by holding it above a large mixing bowl (2 quart size) to catch juices while peeling and slicing. Place the prepared fruit (about 6 cups) in the mixing bowl.
- Stir the lemon juice into the fruit.
- Add brown sugar, cornstarch, cinnamon, and ginger to the fruit and gently toss together to distribute ingredients.
- Transfer fruit filling into a 2 to 2 ½-quart capacity cast iron skillet or stainless steel sauté pan. Set aside.
- Preheat oven to 350 F.
- In a small mixing bowl (about 3 cups size), add oats, almond flour, brown sugar, cinnamon, ginger, cardamom, and salt (optional) and mix well.
- Cut in vegan butter with a pastry blender or fork until small crumbles appear.
- Stir in plant-based milk to make a crumbly texture. May use clean hands to combine, if needed.
- Stir in the hazelnuts.
- Sprinkle the crisp topping mixture evenly over the fruit filling.
- Place in oven and bake 30-35 minutes, until golden on top and fruit is tender yet firm.
- Serve warm. Makes 12 servings (2/3 cup per serving). Excellent served with plant-based vanilla ice cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
Try a variety of stone fruits for this recipe, such as peaches, nectarines, apricots, pluots, plums, and cherries. You can also use any type of sliced fruit, such as apples, pears, persimmons, and berries. Try frozen thawed or canned drained fruit when fresh is not available.
Use a 2 to 2 ½ quart cast iron or stainless steel skillet or saucepan for this recipe. Alternatively, you can bake it in a 2 ½ quart baking dish.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 188
- Sugar: 14 g
- Sodium: 112 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Protein: 3 g
I love a good fruit-forward dessert, and this recipe was so yummy and good. Like that it is super light in sugar, but the ripe fruit makes it so tasty.
Nice skillet
Wonderful crisp skillet