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!