The perfect end of summer dessert finale. A cherry and peach filling topped with a pecan-oat crumble topping, then drizzled with a luscious sea salt caramel. Yum.
Tomorrow is astronomically the last day of summer. So many mixed feelings!!! This summer has been an incredible few months of delicious food, abundant produce, bright and fresh meals, and long sunny days. While all of this is coming to a close, there is so much fall has to offer, such as: slowing down, cozy comfort food, fall harvests, soups/stews, warm scents and spices, and lots of festivities.
I know I’m guilty of already making and posting fall recipes these past couple weeks (oops, but can you blame me????), so we’re taking it back a step for this last sweet summer hurrah.
We start with sweet cherries and ripe peaches in the juicy fruit filling. Then, we’re making a buttery, crumbly topping with hearty oats, nutty pecans, and some warm flavors like cinnamon, nutmeg, and vanilla. To serve, we’re whipping up a super easy sea salt caramel made with coconut sugar + coconut milk. You can’t have a warm, gooey dessert without topping it with a big scoop of ice cream, so vanilla bean ice cream it is!
Full recipe below, you guys are gonna love this one!!! Make it to celebrate summer with me <3
Stone fruit crisp
For the filling:
1lb frozen cherries
1lb frozen peaches
2 tbsp maple syrup
2 tbsp coconut sugar
1 tbsp arrowroot powder
1 tsp vanilla
1/2 tsp almond extract
For the crumble:
1/3 cup pecans
4 tbsp salted butter, melted
1/2 cup coconut sugar
1/2 cup oat flour
1/4 cup old fashioned rolled oats
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinammon
1/4 tsp nutmeg
1/8 tsp sea salt
For the sea salt caramel:
3/4 cup coconut sugar
1 can (13.5oz) full fat coconut milk
1/2 tsp sea salt
1 tsp vanilla extract
Preheat oven to 350F.
First, make the caramel: combine coconut sugar and milk in a medium pot. Bring to a boil, then reduce to a low simmer and simmer for 40-45 minutes or until slightly thickened and coats the back of a spoon. Remove from heat, stir in vanilla and sea salt, then allow to cool. Once cooled, transfer to a container or bottle for drizzling and place in the fridge until ready to serve.
Make your crumble: combine all crumble ingredients and use your hands to pinch the mixture together until everything is combined and crumbly. Set aside.
Combine all filling ingredients in a 9” skillet or a 9x9 inch pan.
Top the filling with the crumble topping in an even layer. Bake for 45 minutes or until golden brown and bubbling.
Let cool for a few minutes before serving. Serve warm with vanilla ice cream and a generous drizzle of sea salt caramel. Enjoy!
I hope you guys love this one!!! Definitely a perfect end-of-summer dessert :) you can also add any other fruits you’d like: berries, plums, apricots, pears, apples- really anything would be delicious in here!!! I’ll definitely be remaking this with pears/apples this fall.
Follow my Instagram @abigailsapron for more deliciousness!
See you next Sunday for a new sweet treat ;) I hope you all have an incredible week!!!
With love,
Abigail