Triple Stone Fruit Cobbler

We adapted this vegan and gluten-free recipe from Bakerita. Our version of this classic summer dessert includes lightly sweetened plums, nectarines, and apricots topped with an oatmeal walnut-pecan crumble. You could easily swap in peaches, pluots, or cherries, to create your own version of this triple stone fruit cobbler.

Triple Stone Fruit Cobbler

What a great vegan and gluten-free summer dessert! Our version of the original recipe from Bakerita includes lightly sweetened plums, nectarines, and apricots topped with a oatmeal walnut-pecan crumble. We also cut down on the sugar, adding unsweetened applesauce to the oat topping.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: cobblers, dairy-free, gluten-free, stone fruit, sugar-free, wheat-free, Whole Life Challenge
Servings: 9
Calories: 289kcal


  • 3-4 apricots cored and cubed
  • 3 nectarines cored and cubed
  • 3 plums pitted and cubed
  • 1 small lemon zested
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp coconut sugar
  • 2 tbsp tapioca flour
  • 1 pinch Kosher salt
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 3/4 cup rolled oats gluten-free
  • 1/4 cup unsweetened applesauce
  • 6 tbsp coconut oil softened, not melted
  • 1/4 cup pecans chopped
  • 1/4 cup walnuts chopped


  • Preheat your oven to 350 degrees F. Combine the tangerines, nectarines, plums, lemon zest and juice, cinnamon, nutmeg, coconut sugar, a pinch of salt, and tapioca flour in a medium bowl, Stir to combine and coat all of the fruit evenly, and then pour the filling into a pan (we used an 8×8 inch). Set aside.
  • Prepare the topping: Combine the almond flour, tapioca flour, rolled oats, and applesauce. Then add the coconut oil and work all of the ingredients together into a course dough with no dry ingredients remaining. Stir in the walnuts and pecans.
  • Cover the fruit evenly with the topping and bake for 35-40 minutes, or until golden brown and bubbling. Let cool slightly before serving warm.


The original recipe suggests that if your topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning. You can store leftovers in the refrigerator for up to 3 days; our didn’t last that long, though!
Our local grocer has stopped carrying tapioca flour, so we’ve resorted to purchasing it online. You can replace tapioca flour with arrowroot or cornstarch, using one tablespoon of these for every 1 1/2 teaspoons of tapioca starch your recipe calls for. 

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