Prep the fruit and combine all of the filling in a large mixing bowl.
Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
Grease an 8x8 dish or pie pan with coconut oil.
Spread fruit evenly in dish.
Using your hands, flatten the topping and cover the fruit completely.
Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes
Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!