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Stone Fruit Quinoa Crumble

A healthy and delicious dessert, this stone fruit quinoa crumble is made with fresh peaches, nectarines and plums, sweetened with maple syrup and dates.

If stone fruit is in season, you just have to make the most of it. For me, that means breakfasts of Peach Pie Breakfast Parfaits, and Vegan Cherry Ice Cream for dessert. But there's nothing better than uniting all of your favorite stone fruits into one fully-loaded treat. This quinoa-topped crumble makes the most of peaches, nectarines and plums for a true ode to summer produce.

overhead of halved peaches, plums and nectarines

How to Make Stone Fruit Crumble with Quinoa

I like to keep this dessert simple to really let the ripe fruit shine. Instead of a crisp topping loaded with butter and sugar, the crumble on top is made with quinoa flakes and sweetened with dates. As a result, every bite tastes like pure summer goodness with just the right amount of natural sweetness.

collage of peaches and nectarines with cinnamon in a baking dish

Stone Fruit Filling

Here's what you need to make this stone fruit quinoa crumble:

  • Mixed stone fruits. Go for whatever looks best! I like a mixture of plums, nectarines, and peaches. Apricots and even cherries work too.
  • Cinnamon, nutmeg and garam masala. This blend of dried spices highlights the natural sweetness and slight almond flavors in the stone fruits.
  • Vanilla bean powder. You can use vanilla extract if you can't find the powdered form.
  • Maple syrup. You really don't need much sweetener to develop the luscious flavors in this summer crumble!

collage of making quinoa topping for a stone fruit crumble dessert

Quinoa Crumble Topping

This is an easy dessert topping that you're going to want to make again. It's great with any of your favorite seasonal fruits, and even works as a streusel for coffee cakes or muffins!

Here are the ingredients for the five-ingredient quinoa topping:

  • Quinoa flakes. Not only do these add some protein and fiber to your dessert, but they also help the crumble topping get nice and crispy.
  • Medjool dates. This is one of my go-to natural sweeteners. The dates have a wonderful caramel flavor and sticky texture that helps the crumble bind together.
  • Maple syrup. For just a touch more sweetness.
  • Coconut oil. This is necessary for keeping the crumble together and giving this vegan dessert its richness.

small bowls of peach, plum and quinoa crumble dessert

Serving Suggestions

I like to serve this fruity dessert with ice cream on top. Try this vegan Black Raspberry Ice Cream for an extra layer of summer fruit.

If you have leftovers, I highly recommend serving them for breakfast the next day!

overhead of a fruit and quinoa crumble with three scoops of white ice cream on top

More Quinoa Flake Recipes

If you make this Stone Fruit Quinoa Crumble, be sure to let me know what you think with a comment below!

Stone Fruit Quinoa Crumble

4.7 from 3 votes
This gooey and delicious stone fruit and quinoa crumble uses fresh seasonal produce spiced with cinnamon and nutmeg with sweet topping made with quinoa flakes.
author: Alyssa
yield: 6 servings
small bowl of plum and peach cumble with quinoa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes


for the filling:

for the crumble topping:


  • Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
  • Remove the pits from each fruit and slice them into wedges. Add all the fruit to a large bowl and mix in remaining ingredients. Transfer fruit to the prepared dish.
  • In a separate mixing bowl, add quinoa flakes and oats. Stir together, then add remaining ingredients. Mix with your hands until everything is combined and the mixture starts to come together in clumps.
  • Top fruit with crumble topping, pressing a few larger chunks in your fingers if desired.
  • Bake on the center rack for 35 - 45 minutes, until the juices start the bubble and fruit softens. Check crumble at the 25 minute mark and if the topping is getting too brown, gently place a piece of aluminum foil over the top to prevent burning.
  • Remove from the oven and serve warm with ice cream or yogurt!


Topping adapted from Green Kitchen Stories


Calories: 400kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Sodium: 3mg | Potassium: 533mg | Fiber: 6g | Sugar: 37g | Vitamin A: 530IU | Vitamin C: 10.3mg | Calcium: 46mg | Iron: 1.9mg
cuisine: American
course: Dessert

Filed Under:

This AMAZING Stone Fruit Quinoa Crumble is made with only natural ingredients and is healthy enough to eat for breakfast | simplyquinoa.com

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10 comments on “Stone Fruit Quinoa Crumble”

  1. Gorgeous, Alyssa! And so easy for me to adapt to my diet, too! Great way to use those lush stone fruits around now. 🙂

  2. Avatar photo
    Kristine @ Kristine's Kitchen

    This is what I want for breakfast! I will be so sad when summer fruits are gone, and I’ve got to try this crumble before that happens. I’ve never used vanilla powder before – sounds delicious!

    1. I know! It’s so sad 🙁 Gotta do a TON of freezing before then! And if you can get your hands on vanilla powder – it’s simply ground vanilla beans – it’s AMAZING! Seriously like the best thing ever. I use it in everything. xo!

  3. What a great recipe! You are right, buying out-of-season fruit is not only expensive but the taste just isn’t the same.

  4. So beautiful! I don’t want the fruit to go away! AH! I still haven’t been able to have half the fruits I love much since my area is just not getting good produce this year 🙁

    1. Dang! We didn’t have a very good berry season, but peaches and melons are doing well. And veggies are going crazy too 🙂 Hope you can at least enjoy some of your faves!