Stone Fruit Crumble (with GF option)

This summer dessert is fantastic served warm with ice cream or cream (or as a treat, you could even have it for breakfast with Greek yoghurt).

At a glance

Approx. 45 minutes
Serves 4-6 people


  • 3 fresh peaches, cored & cubed
  • 3 fresh nectarines, cored & cubed
  • 3 large fresh plums, cored & cubed
  • zest & juice of 1 lemon
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons sugar
  • 2 tablespoons plain flour (tapioca for gluten free)

Oat topping:

  • 1/2 cup almond meal
  • 1/4 cup plain (or tapioca) flour
  • 3/4 cup rolled oats
  • 1/4 cup sugar
  • 6 tablespoons soft butter
  • 1/2 cup walnuts or macadamias, chopped

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  1. Preheat the oven to 170 degrees
  2. In a medium bowl, combine the peaches, nectarines, plums, lemon zest, lemon juice, cinnamon, nutmeg, sugar and flour. Stir to combine and coat all the fruit evenly. Pour all of the fruit filling into an ovenproof serving dish and set aside while preparing the topping.
  3. In a separate bowl, combine the almond meal, flour, rolled oats and sugar. Add the butter and work it into the flour until it comes together into a course meal with no dry flour remaining. Toss in the nuts.
  4. Cover the fruit evenly with the oat topping and bake for 35-40 minutes, or until golden brown and bubbling. If topping is browning too quickly, cover with foil halfway through to prevent burning.
  5. Let cool slightly before serving warm. You can store leftovers in the refrigerator for up to 3 days.