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!