Plumogranite Apricot Crumble {vegan, gluten-free option}

This easy stone fruit crumble is filled with juicy plumogranites and tangy apricots, and topped with a sweet crumb topping studded with rolled oats. With coconut oil taking the place of butter in the topping, this fruit crumble is naturally vegan, and can be made gluten free as well! The best part is, it's prepped in just 30 minutes, with less than 10 ingredients!

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There's only a few months during summer's peak when stone fruit like apricots, plums, and plumogranites are in season. It's my humble opinion that those are some of the best months for baking. It may be too hot to step outside (unless you're stepping directly into a pool), but I'd say turning on your oven is worth the sacrifice to enjoy a dessert full of summer's vibrant fruit. And this plumogranite apricot crumble is nothing if not summery and vibrant.

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Why you'll love this easy fruit crumble

The best thing about this crumble recipe is how simple it is to make. There's only five steps involved, which means you can the sweet scent of crumble wafting from your oven in just 30 minutes. Plus, you'll only need a few ingredients - some basics like flour and brown sugar, along with a couple varieties of stone fruit. Since the topping for this crumble is made with coconut oil, it's also naturally vegan (though you'd never know it), and a simple swap of flour can make it gluten-free as well.

What you'll get: a filling made of warm, juicy, brown sugar-sweetened plumogranites and apricots, topped with a thick layer of sweet, crunchy crumble clusters. Add a cold scoop of ice cream or a dollop of freshly-whipped cream (you can even make your own vegan whipped cream), and you'll have summer in a dessert!

Ingredients and substitutions

You'll need less than 10 ingredients to make this plumogranite apricot crumble, and they can all be purchased at Sprouts!

A few things to note:

• Plumogranites are a cross between a plum and an apricot. At peak ripeness, they're very sweet and flavorful, with a juicy texture and heavier water content similar to a plum. Sprouts always has a wide selection of seasonal produce (one of the reasons I love shopping there!), so if for some reason you can't find plumogranites at your local store, you should be able to find a good substitute. Plums, plumcots, or pluots would all be great options for this crumble.

• To make this crumble gluten-free, be sure to use a gluten-free all-purpose flour blend in the topping, as well as gluten-free oats. I typically purchase Bob's Red Mill 1 to 1 Baking Flour, and the Sprouts brand gluten-free rolled oats. Don't use steel cut oats here; their coarse texture isn't tender enough for the purposes of a crumb topping.

• If you're not concerned about this recipe being gluten-free, regular all-purpose flour and rolled oats will also work just fine!

• While most crumble recipes use butter in the topping, this one uses coconut oil, which coincidentally makes the whole recipe vegan. I recommend using refined coconut oil versus unrefined. They both have the same nutritional properties, but refined coconut oil has a more mild, neutral flavor. Sprouts sells quite a few brands of both varieties, but I actually prefer their house brand. It should be soft or partially melted for this recipe - which it likely already is just by sitting in your pantry during the warm summer months.

• For a non-vegan variation, you can also use melted butter in place of the coconut oil.

• Light, golden, and dark brown sugar will all work in this recipe, but I'd suggest sticking with a light or golden option if possible. Dark brown sugar is a little more rich and acidic - two qualities we don't really need here.

Step-by-step instructions

Now that you've got your ingredients gathered, here's the nitty gritty on how this easy fruit crumble comes together.

First things first: Preheat your oven to 350ºF with a rack in the middle position.

Prep the crumb topping:

Step one - Whisk together the dry ingredients. Grab a large mixing bowl, and combine the flour, oats, brown sugar, and salt, plus the vanilla extract. Whisk them together until they're well-combined.

Step two - Add the coconut oil. Scoop ⅞ cup (or 7 ounces) of coconut oil into your mixing bowl, and mix it in with a spatula until it's thoroughly incorporated. The ingredients should come together to form a coarse, crumbly mixture. You may want to use your hands to help with the clumping process, and to make sure you get rid of any chunks of coconut oil in the mix. If you need a little more moisture, feel free to add up to another 2 tablespoons (1 ounce) oil.

Transfer the bowl to the refrigerator while you make the fruit filling.

Prep the fruit filling:

Toss together the filling ingredients. In a second large bowl, combine your chopped plumogranites and apricots, brown sugar, corn starch, and vanilla extract. Toss them together with a large spoon or spatula so that everything is evenly combined. There shouldn't be any streaks of brown sugar or corn starch showing.

Assemble and bake:

Step one - Assemble. Transfer the fruit mixture to a 9" glass pie dish in a flat layer. Sprinkle the crumble mixture evenly over top, making sure you cover the fruit entirely.

Step two - Bake. Bake the crumble in your preheated oven for 60-70 minutes, or just until the filling has thickened (you should see it bubbling up the sides of the pie dish) and the topping is golden-brown. Let it cool on a wire rack until it's - ya know - NOT scalding hot, and then serve!

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