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!
This post is sponsored by Sprouts. As always, all thoughts and opinions are my own.
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 - much like these strawberry crumb bars - uses coconut oil, which also makes this recipe vegan-friendly. 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. Your coconut oil 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!
Recipe tips and FAQ
Fresh and warm from the oven always, preferably with whipped cream or ice cream. Cool, sweet cream melting into a warm, slightly tangy fruit filling is truly the best.
If you do wind up with leftover crumble, you can cover it with plastic wrap and store it in the refrigerator for up to 5 days. Individual servings can be reheated in the microwave for 60-75 seconds, or until warm.
If you don't have a pie dish, you can also use a 1-quart rectangular baking dish or a 9 inch oven-safe skillet. If your skillet is dark (like cast iron, for example), you may need to reduce the baking time by 5-10 minutes. As always, visual cues are your best indication of when something is done baking.
More fruit crumbles and crisps
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Recipe Card
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!
- Prep Time: 30 minutes
- Cook Time: 60 minutes (up to 70 minutes)
- Total Time: 1 hour 30 minutes (up to 40 minutes)
- Yield: one 9" crumble 1x
- Category: crisps, crumbles, and cobblers
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Crumb Topping:
- 1 ½ cups (6 ⅜ ounces) regular or gluten-free all-purpose flour
- 2 cups (6 ⅜ ounces) regular or gluten-free rolled oats
- ¾ cup, packed (5 ⅝ ounces) brown sugar, preferably light or golden
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅞ - 1 cup (7-8 ounces) refined coconut oil, soft or partially melted
Plumogranite Apricot Filling:
- 3 ¾ cups (1 lb 8 ⅜ ounces) chopped plumogranites
- 2 ½ cups (13 ¾ ounces) chopped apricots
- 1 cup + 2 tablespoons, packed (8 ½ ounces) brown sugar
- ½ cup (2 ounces) corn starch
- 2 teaspoons vanilla extract
Instructions
- Prep oven: Preheat oven to 350ºF with oven rack in the middle position.
Prep the Crumb Topping:
- Whisk dry ingredients: In a large bowl, whisk together the flour, oats, brown sugar, salt, and vanilla extract until well-combined.
- Add coconut oil: Add ⅞ cup (7 ounces) coconut oil and mix in with a spatula until combined. Use hands to continue incorporating the coconut oil until no chunks of oil remain and the mixture is crumbly, adding the remaining coconut oil if needed to bring the topping together. Chill in refrigerator while prepping filling.
Prep the Filling:
- Toss together ingredients: Combine all of the filling ingredients in a large bowl, and use a spatula to toss together until evenly combined. There should be no dry streaks of brown sugar or corn starch remaining.
Assemble and Bake:
- Assemble: Transfer the fruit filling to a 9” glass pie dish* in a flat layer. Sprinkle the crumble mixture in an even layer on top, making sure to covers the fruit completely.
- Bake: Bake crumble in preheated oven for 60-70 minutes, or until the filling has thickened and is bubbling, and the topping is golden-brown. Cool briefly and serve while still warm, optionally with whipped cream or ice cream.
Notes
*If you don't have a pie dish, you can also use a 1-quart rectangular baking dish or a 9 inch oven-safe skillet. If your skillet is dark (like cast iron, for example), you may need to reduce the baking time by 5-10 minutes. Look for visual cues to know when the crumble is done baking.
Ingredients and Substitutions:
- Plumogranites can be substituted with pluots, plumcots, or regular plums.
- Melted, unsalted butter can be used in place of the coconut oil for a non-vegan variation.
Storing and Reheating:
Leftover crumble can be covered with plastic wrap and stored in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 60-75 seconds, or until warm.
Sandra
My mouth is watering. Did you chop the fruit up by hand? Thank you for the lovely pictures too, as always.
alexandra
I do the chopping by hand!
Danielle Wolter
This was sooo good! I loved the mix of plumogranites and apricots.
Jacqueline Meldrum
I've never heard if plumogranites but I am definitely up for a portion of this crumble with custard.
Kate Ford
Just gorgeous - packed with lovely fruits and a really delicious crumble topping. And easy to make too - full marks!
Beth
What a lovely and very delicious dessert! My family is going to be obsessed with this recipe! Sounds so yummy.
Jeannette
The fruit in this is SENSATIONAL! So much extra flavour with the coconut oil and it's a great ingredient for apricot. This is so delightful for parties as well!