Preheat your oven to 350F.
First add all the fruit filling ingredients to an 8*8 square baking dish. Use your hands to mix until the nectarines and blueberries are evenly coated with the sugar, cinnamon, lemon juice and cornstarch.
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. If the filling seems too dry, add in 1 Tbsp of water or nut milk and blend again. The topping should be thick and semi-crumbly, but not dry.
Remove the crisp topping from the blender and sprinkle in large chunks on top of the fruit. As a final step, top with the chopped pecans.
Add the crisp to the oven and bake for 48-50 minutes until the crisp topping is beginning to brown and the sides are bubbling. Remove from the oven, let cool, and enjoy!