Healthy Vegan & Gluten-Free Nectarine & Blueberry Crisp

It’s finally Summer which means it’s time to start eating copious amounts of fruit! As much as I like eating fruit fresh, I still find myself always looking for fun ways to bake fruit into fun treats this time of year. If you’re like me and looking for a good excuse to bake some fruit but still keep it relatively healthy, then this crisp is the perfect treat for you! Not only does it have blueberries full of antioxidants and fresh crisp nectarine, but it is also a gluten-free, refined-sugar free, & vegan version of the most perfect crisp!

Ready for some healthy crisp!:Jump to Recipe

The reason I decided to make this into a healthier crisp was mainly because I was looking for an interesting way to change up my breakfast. I pretty much alternate between eating yogurt with granola, smoothie bowls, or a smoothie on the go every morning. Now don’t get me wrong, all three of these are my go-tos for a reason (hello they’re delicious!), but lately I’ve been feeling so bored with them. I’ve been making a lot of heavier desserts lately like scones and sticky buns, which works for a weekend brunch, but it’s really not the sort of thing I wanted to be eating every morning before I go to work. 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 perfect crisp with stone fruit and berries!

This crisp features healthy ingredients like gluten free rolled oats, coconut oil, almond flour, and pecans. The addition of nuts and whole grains to this crisp make it super filling so it can hold you over until lunch. For the sweetener, I used coconut sugar. Now, I am not going to sit here and tell you that coconut sugar is necessarily healthy, though there are plenty of people out there that claim it is. While it is technically “refined-sugar free” and contains slightly more nutrients than other sugars, at the end of the day it’s still has the same calories as white sugar.  When I make this for breakfast, I limit the amount of sugar in this dish to 1/4 cup which over 6 servings doesn’t end up feeling like too much. However, if I’m trying to make this as a sweeter dessert and topping the crisp with ice cream anyways, I do bump up the sugar to 1/2 cup. I honestly think this recipe could be great with no sugar added if that’s your thing too, so if you try it that way let me know!

The last essential ingredient in this crisp is actually cornstarch! This acts as a thickener that makes the fruit in the crisp really jammy and delicious. I have read from many other blogs that tapioca starch can be used as a substitute for this as well, though I personally haven’t tried it yet. Whether you decide to eat this for breakfast or dessert, I can promise it’s going to be delicious either way!

Now go off and make some summer crisp! This recipe is my version of an ideal crisp, so I hope you love it as much as I do. At the end of the day, never be afraid to experiment, adjust things, and of course to tell me about it so I can try it too! I seriously love hearing from all of you whenever you try a recipe of mine, so I hope to hear all about it soon.

-TSG

In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:

1. For this recipe I used unrefined coconut sugar. I love a lot of brands but Terrasoul is one of the brands I have used that I really love!
2. As you may have noticed I’m a huge Bob’s Red Mill Fan (not sponsored, just love them!) and I used their Superfine Almond Flour for this recipe.

Print Recipe

Healthy, Vegan, Gluten-Free Nectarine & Blueberry Crisp Yum

Cuisine

Brunch, Dessert, Vegan Desserts

Keyword

Crisps

Servings

servings

Ingredients

Fruit Filling

• 3 cups sliced nectarines cut into 1/2 inch slices, with pits removed equals about 3-4 medium nectarines
• 2 Tbsp coconut sugar
• 1 Tbsp corn starch
• 1/2 tsp cinnamon
• 1 cup blueberries fresh or frozen

Crisp Topping

• 1.5 cups gluten free rolled oats
• 1/4 cup almond flour
• 1/2 cup coconut oil solid at room temperature
• 1/4-1/2 cup coconut sugar for a sweeter crisp, use 1/2 cup
• 2 Tbsp corn starch
• 1 Tbsp almond milk or other dairy free milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped pecans (optional)

Cuisine Brunch, Dessert, Vegan Desserts Keyword Crisps Servings servings Ingredients Fruit Filling 3 cups sliced nectarines cut into 1/2 inch slices, with pits removed equals about 3-4 medium nectarines 2 Tbsp coconut sugar 1 Tbsp corn starch 1/2 tsp cinnamon 1 cup blueberries fresh or frozen Crisp Topping 1.5 cups gluten free rolled oats 1/4 cup almond flour 1/2 cup coconut oil solid at room temperature 1/4-1/2 cup coconut sugar for a sweeter crisp, use 1/2 cup 2 Tbsp corn starch 1 Tbsp almond milk or other dairy free milk 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 350F.
2. In a 8*8 square baking dish, add in all your fruit filling ingredients except the blueberries. Use your hands to mix until the nectarines are evenly coated with the sugar, cinnamon, and cornstarch. Top with a layer of blueberries.
3. Add all of the crisp topping ingredients except the pecans to a blender. Blend about 1 minute until combined into large chunks, scraping down the sides as need be.
4. Remove the crisp topping from the blender and sprinkle in large chunks on top of the blueberries. As a final layer, top with the chopped pecans.
5. Add the crisp to the oven and bake for 48-55 minutes until the crisp topping is beginning to brown and the sides are bubbling. Remove from the oven, let cool, and enjoy!

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