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!
*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.
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.
Keywords: apricot crumble, plum crumble, vegan crumble, gluten free crumble, stone fruit recipes, summer desserts