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a bowl filled with nectarine blueberry crisp and ice cream

Vegan Nectarine Blueberry Crisp

A fruitcrisp that is healthy, vegan, gluten-free, AND refined sugar-free? I would say this Nectarine Blueberry Crisp is too good to be true, but it really is delicious!
5 from 6 votes
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Course: Refined-Sugar Free Desserts, Vegan Desserts
Cuisine: Vegan Desserts
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings


Fruit Filling

  • 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

Crisp Topping

  • 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.


Serving: 1bowl | Calories: 381kcal | Carbohydrates: 39g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 148mg | Potassium: 230mg | Fiber: 5g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!