It's finally Summer which means it's time to start eating copious amounts of this 10 ingredient Gluten-Free & Vegan Blueberry Nectarine Crisp! If you're looking to bake this Summer but still want to keep it relatively healthy, then this vegan fruit crisp is the perfect treat for you!
*Recipe originally shared July 2018 and updated July 2022*
The reason I decided to make this into a healthier crisp was mainly that I was looking for an interesting way to change up my breakfast (as I pretty much alternate between a homemade smoothie or yogurt with my maple almond butter granola).
So I thought "How can I make an interesting and seasonal breakfast that won't weigh me down and will actually make me full? Out came this easy vegan crisp with stone fruit and berries!
- Almond Flour: I recommend using superfine ground Almond flour for this crisp. If you don't have almond flour on hand, simply replace 1:1 for ¼ cup of more oats or grind them up to make oat flour.
- Coconut sugar: Keeps this nectarine crisp refined sugar-free! You can totally swap for cane sugar or brown sugar if you need to. Just make sure to substitute granulated sugar or the texture won't be right.
The Secret Ingredient to Any Great Crisp: Cornstarch!
The most essential ingredient in this crisp is actually cornstarch! This acts as a thickener that makes the fruit in the crisp really jammy and delicious.
If you don't have this on hand, use double the amount of tapioca starch or use an equal amount of arrowroot powder can be used as a substitute.
How to make a nectarine blueberry crisp
Once you have your ingredients, making this easy vegan blueberry crisp only takes three simple steps.
First, coat the fruit
Add the nectarines and blueberries to an 8*8 baking pan and coat with the cornstarch, coconut sugar, lemon juice, and cinnamon. Once mixed, set aside.
Make the crisp topping
Next, add all the crisp dry ingredients to a bowl including the rolled oats, almond flour, cornstarch, coconut sugar, and cinnamon. Whisk together, then pour in the melted vegan butter. Mix it all together in the bowl.
P.S- You can also use room-temperature vegan butter and cut it into the dough if you want a more traditional crumble. In fact, that's how I originally made this recipe, but I have found I actually like the texture of the crisp when using melted butter better!
Add the topping & bake
Add the blueberry crisp topping to the baking pan full of fruit and then top with pecans. Add to the oven and bake for 45-50 minutes until the crisp is bubbling on the sides and the topping is browned on top.
Last, but not least, if you want to add in some extra flavor I highly recommend topping this vegan nectarine crisp with scoops of dairy-free vanilla ice cream!
FAQ & Tips:
Can I substitute other fruit in this vegan fruit crisp?
Yes! While I used blueberries and nectarines for this vegan crisp recipe, there are tons of fruit substitutions that work.
Instead of blueberries, try raspberries, cranberries, or blackberries. Instead of nectarines, try sliced peaches, pears, or apricots!
How do I store nectarine blueberry crisp?
Baked fruit crisp will keep in a closed container in the fridge for up to 4 days and in the freezer for up to 1 month. Just reheat until warmed throughout or even enjoy cold out of the fridge!
This Healthier Vegan Nectarine Blueberry Crisp is my version of an ideal Summer dessert- gooey ripe fruit on the inside with a crisp and crunchy topping. Enjoy!
More vegan & gluten-free dessert recipes you will love:
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Vegan Nectarine Blueberry Crisp
- 3 cups sliced nectarines cut into ½ inch slices, with pits removed equals about 3-4 medium nectarines
- 1 cup blueberries fresh or frozen
- 2 Tablespoons coconut sugar
- 1 Tablespoon cornstarch or arrowroot powder
- ½ teaspoon cinnamon
- 1 Tablespoon lemon juice about ½ lemon, juiced
- 1.5 cups gluten free rolled oats
- ¼ cup almond flour
- ¼ cup coconut sugar
- 1 Tablespoons corn starch
- ½ teaspoon cinnamon
- ½ cup melted vegan butter or coconut oil
- ½ cup chopped pecans optional
- Preheat your oven to 350F.
- Add all the fruit filling ingredients to an 8*8 square baking dish including the sliced nectarines, blueberries, coconut sugar, cornstarch, cinnamon, and lemon juice. Use your hands to mix until the nectarines and blueberries are evenly coated and then set aside.
- Next, add the dry crisp toppings to a bowl including the rolled oats, almond flour, coconut sugar, cornstarch, and cinnamon. Whisk together to combine.
- Then, pour in the melted butter and mix until it has all been absorbed. If you prefer, you can also use room temperature butter and cut it into the dry ingredients for larger crisp clumps.
- Take the crisp topping and pour it into the baking dish of fruit so it evenly covers the top. Then, top with the chopped pecans.
- Add the crisp to the oven and bake for 45-50 minutes until the crisp topping is beginning to brown and the sides are bubbling. Remove from the oven, let cool, and enjoy with scoops of vegan ice cream on top!
- Coconut sugar can be subbed for cane sugar or maple sugar 1:1.
- Almond flour can be substituted for ¼ cup more oats (whole or blended).
- Cornstarch can be subbed 1:1 for arrowroot powder. Just make sure to mix it in thoroughly so the fruit is evenly coated!
- Baked fruit crisp will keep in a closed container in the fridge for up to 4 days and in the freezer for up to 1 month.
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