Easy Stone Fruit Crumble
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Easy Stone Fruit Crumble

Easy Stone Fruit Crumble

with Maple Whipped Cream and Toasted Almonds

Summer is here and this easy stone fruit crumble is the perfect way to celebrate! This summer classic is topped with delicate maple whipped cream and finished with toasted almonds for extra crunch.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time10 minutes


serving amount

2 unit(s)


2 unit(s)


3 tbsp

Maple Syrup

1 cup

Quick Oats

(Contains Oats)

4 tbsp

All-Purpose Flour

(Contains Wheat)

½ cup

Brown Sugar

1 tsp

Ground Cinnamon

113 mL


(Contains Milk)

56 g

Almonds, sliced

(Contains Almonds)

Not included in your delivery

8 tbsp


(Contains Milk)

½ tsp



Nutrition Values

Calories720 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate79 g
Sugar51 g
Dietary Fiber8 g
Protein10 g
Cholesterol100 mg
Sodium310 mg
Trans Fat1.5 g
Potassium550 mg
Calcium125 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
8x8" Baking Dish
Large Non-Stick Pan
Large Bowl


Prep and make crumble topping
  • Halve, pit, then cut nectarine into 1-inch pieces. 
  • Halve, pit, then cut peach into 1-inch pieces. 
  • Add nectarines, peaches, 2 tbsp maple syrup and a pinch of salt to a medium bowl, then toss to combine. 
  • Add oats, flour, brown sugar, cinnamon and 1/4 tsp salt to another medium bowl, then whisk to combine. Add softened butter then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form.
Bake crumble
  • Transfer fruit to the bottom of an 8x8-inch baking dish in an even layer. 
  • Sprinkle crumble mixture over top. 
  • Bake in the middle of the oven until crumble is golden and fruit is bubbling, 35-40 min. 
Whip cream and toast almonds
  • Meanwhile, add cream and 1 tbsp maple syrup to a large bowl. Beat using an electric hand mixer or whisk until stiff peaks form, 2-3 min. Place in the refrigerator until ready to use. 
  • Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Finish and serve
  • Remove crumble from the oven and set aside to cool slightly, 5 min. 
  • Divide crumble between bowls, then dollop maple whipped cream over top.
  • Sprinkle toasted almonds over top.