That is, until I pulled together this stone fruit skillet crumble (for two!). I realized it was plum season–one of my favorite fruits–and found myself with some humongous peaches and a tiny new skillet. What else is there to do, then, but make a stone fruit skillet crumble?! I started out dreaming of a peach crumble but decided to add the purple plums for a bit of vibrant fruitiness and sweetness, and I’m so glad I did! The plums elevate the dessert and cut down on some of the peachiness of the whole thing, instead turning it into summer-in-a-skillet. The stone fruit skillet crumble came together quickly, time spent mostly sautéing the peaches and plums for a few minutes then combining a few different ingredients to make a healthy crumble topping. I replaced the processed white flour to make it gluten-free and opted for natural sugars over refined ones. I took out a good chunk of the oil/fat associated with making a traditional crumble, too, making this a total weeknight favorite! It doesn’t taste quite as buttery and over-the-top as what you might get at a restaurant, but we love that it’s a much healthier option. And did I mention that summer-in-a-skillet part? Because that part–that part’s awesome. What better way to use ripe peaches and plums, am I right?
