DIY Stonefruit crumble

What's better than a summer crumble, amiright? It's the easiest dessert because you don't have to deal with a finicky pie crust or fish out any special kitchen gadgets (or even non-special ones like the mixer). However, the downside of a crumble is that it often requires 40-50 minutes in the oven and most recipes call for extra ingredients such as sugar or cornstarch to soak up the fruit juices.

This "crumble" lets the ripe seasonal fruit be the star- it's just chopped and mixed with a little lemon juice to prevent browning- while a quick bake of the healthier crumble topping adds crunch and a fresh whipped cream using honey instead of white sugar adds a little creaminess. And ALL of this is toddler approved, especially the part where you get to DIY the toppings. He can't keep his hands out of it:

The crumble topping was a bit of an experiment. I started with a recipe from King Arthur Flour because to me, they are the gold standard of baking recipes and tools. Initially, I used all coconut sugar and tried to sub in coconut oil for the butter, but it burned almost every time and tasted burned even when it wasn't quite baked yet. Gross. The proportions I ended up with are definitely healthier than the original, but are still buttery and caramel-y and form a crispy cookie that gets broken up once it cools.


DIY stone fruit crumble

3.5-4 lbs mixed stone fruit (I used 6 peaches, 6 plums, 5 nectarines, and 6 apricots)
1 large lemon or 2 Tbsp lemon juice

Chop the fruit (leave the skins on) and cover with lemon juice to prevent browning. Cover with plastic wrap and refrigerate.


For the crumble:
Adapted from King Arthur Flour

½ cup melted butter
½ cup coconut sugar
¼ cup brown sugar, packed
¾ cup whole wheat or white whole wheat flour
½ cup old fashioned rolled oats
1 tsp cinnamon
½ tsp salt

Preheat oven to 300. Melt the butter in a large bowl. Add the dry crumble ingredients to the bowl and mix well. Spread onto a baking sheet in a thin, even layer, leaving some small gaps in the center. Bake for 15-20 minutes, checking every 5 minutes to prevent burning.

Yield: 3.5 cups crumble


For the honey whipped cream:
2 cups heavy whipping cream
2 Tbsp honey
1/2 tsp vanilla extract
pinch of salt

Whip the cream until soft peaks form, about 5-6 minutes. Add the honey, vanilla, and salt and whip for 3-4 more minutes, until the cream has reached your desired consistency. Don’t overmix or the cream will turn into butter.

Yield: 3 cups

Serves: 6-8