Plumogranite Apricot Crumble {vegan, gluten-free option}

Fruit crumble baked in a pie dish, topped with plumogranite slices and a mint garnish.
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5 from 6 reviews

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!

  • Author: alexandra
  • 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



Crumb Topping:

  • 1 ½ cups (6 3/8 ounces) regular or gluten-free all-purpose flour
  • 2  cups (6 3/8 ounces) regular or gluten-free rolled oats
  • ¾ cup, packed (5 5/8 ounces) brown sugar, preferably light or golden
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • - 1 cup (7-8 ounces) refined coconut oil, soft or partially melted

Plumogranite Apricot Filling:

  • 3 ¾ cups (1 lb 8 3/8 ounces) chopped plumogranites
  • 2 ½ cups (13 3/4 ounces) chopped apricots
  • 1 cup + 2 tablespoons, packed (8 1/2 ounces) brown sugar
  • ½ cup (2 ounces) corn starch
  • 2 teaspoons vanilla extract


  1. Prep oven: Preheat oven to 350ºF with oven rack in the middle position. 

Prep the Crumb Topping:

  1. Whisk dry ingredients: In a large bowl, whisk together the flour, oats, brown sugar, salt, and vanilla extract until well-combined.
  2. 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:

  1. 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:

  1. 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.
  2. 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. 


*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.