Stone Fruit Crumble Squares
Summer is here and so are the stone fruits!
We've been seeing gorgeous plums, peaches, nectarines and apricots (and
all their sub-varieties) popping up at grocery stores and farmers
markets and we couldn't resist making something sweet to showcase just
how yummy they are. I love eating them raw or mixed into my oatmeal and
smoothies, but baked into these low-sugar crumble bars is a great way to
mix it up! Plus, they're shareable and perfect party food- easy to eat
and packed with a little extra chia seed goodness. We served ours with a
sprig of fresh mint, but a dollop of soy or coconut whip would
be perfect here too. The colors of the mixed stone fruit oozing out the
sides is gorgeous and drool-worthy. This is a great desert for
impressing your friends - and since it whips up fast, it'll look like
you work a lot harder on this one than you actually had to. And that is always
a good thing. More time for summer cocktail sipping! Go grab a bag of
the juiciest, plumpest summer stone fruits you can find and let's eat!
INGREDIENTS:
2 cups (GF certified) oats
2 cups gluten-free flour (whole wheat works here, too!)
3 tablespoons organic sugar
2 tablespoons chia seeds
1/2 teaspoon salt
pinch of xantham gum, optional (for use with GF flours)
2/3 cup coconut oil, softened
4 cups stone fruit, pitted + chopped (we used plums, peaches + nectarines)
2 tablespoons lemon juice
1 tablespoon corn starch
DIRECTIONS:
Preheat oven to 375 degrees. In a large
mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in
softened coconut oil and stir until crumbs begin to form. Set aside.
In a separate mixing bowl, toss your cut
stone fruit in the lemon juice and corn starch until evenly coated.
Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish,
then pour a a little over 1/2 of the oat crumble mixture into the bottom
of the dish. Press gently into the sides. Top with the stone fruit
mixture, spreading evenly. Finally, pour the rest of the crumble mixture
on top, distributing that evenly as well. Put crumble into the oven and
bake for 35-45 minutes, until the crumble topping becomes golden and
fruit mixture bubbles. Remove from oven and let cool completely before
cutting into squares. To help squares stay firm, refrigerate until ready
to cut. If you like it warm and fresh out of the oven, say to heck with
the squares and have a pile of crumble goodness. We're not here to
judge. Makes 9-12 squares depending on size, saves well in the fridge
for up to a week. Enjoy!