As summer is winding down this stone fruit crisp recipe is the perfect way to make use of all the summer fruit we have laying on the counter. You can use any combination you like among peaches, nectarines, plums, apricots, and pluots.

Did I tell you about my peach tree? Well, this year it produced a lot of fruit but most of it got devoured by critters. Even if I covered it with netting, somehow they still found a way through it. I was crushed!!!

Anyway, for this fruit crisp I used peaches, nectarines and red plums because it’s what I have. I thought red plums would be great for contrast in color against the yellow hue of the peaches and nectarines.

As for the flavorings, it’s simply nutmeg and cinnamon for both the fruit mixture and the crispy topping. A little flour makes the juices thick. To kick it up a notch, I’m swooning over a drizzle of honey on top. It’s delicious when it caramelizes with the fruit and oats topping.

I think every summer calls for a freshly baked stone fruit crisp. It’s easy and there’s no need to make a pie crust. Best of all, it’s crazy-good served warm with vanilla ice cream.

Print Recipe
Stone Fruit Crisp
Course Dessert
Prep Time 20 mins.
Cook Time 45-55 mins.
Servings
Ingredients
  • 2 firm ripe peaches
  • 2 firm ripe nectarines
  • 2 red plums
  • 1/3 cup flour plus 1 Tbsp
  • 1/3 cup old-fashioned oats
  • 3 Tbsp granulated sugar
  • 3 Tbsp light brown sugar
  • 1/2 tsp cinnamon divided
  • 1/4 tsp freshly ground nutmeg divided
  • 3 Tbsp unsalted butter plus more for greasing
  • 1 Tbsp honey
Course Dessert
Prep Time 20 mins.
Cook Time 45-55 mins.
Servings
Ingredients
  • 2 firm ripe peaches
  • 2 firm ripe nectarines
  • 2 red plums
  • 1/3 cup flour plus 1 Tbsp
  • 1/3 cup old-fashioned oats
  • 3 Tbsp granulated sugar
  • 3 Tbsp light brown sugar
  • 1/2 tsp cinnamon divided
  • 1/4 tsp freshly ground nutmeg divided
  • 3 Tbsp unsalted butter plus more for greasing
  • 1 Tbsp honey
Instructions
  1. Preheat oven to 375ºF. Butter a 9-inch round or square baking dish.
  2. MAKE THE TOPPING: Use a fork and mix together in a bowl the 1/3 cup flour, oats, brown sugar, 1/8 tsp nutmeg, 1/4 tsp cinnamon, and 1/3 cup butter until crumbly. Set aside.
  3. Cut the fruits in half and remove the pits (seeds). Slice peaches and nectarines into 8 pieces then cut these slices in half. Cut plums into 6 slices.
  4. Place cut fruit in a large bowl. In a separate bowl mix together 1 Tbsp flour, 3 Tbsp granulated sugar, 1/4 tsp cinnamon and 1/8 tsp nutmeg. Add flour mixture to the fruit and mix together with a rubber spatula until well combined.
  5. Transfer fruit mixture into the buttered baking dish, spreading it evenly. Drizzle honey over fruit. Then sprinkle the oats topping on top of the fruit.
  6. Bake crisp in the preheated oven in middle rack for 45-55 minutes until bubbly and the topping is slightly brown. When cooked, cool slightly on a rack. Serve warm with vanilla ice cream.
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