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a bowl filled with nectarine blueberry crisp and ice cream

Vegan Nectarine Blueberry Crisp

A Fruit crisp 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's just plain delicious!
5 from 3 votes
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Course: Refined-Sugar Free Desserts
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 50 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

Crisp Topping

  • 1.5 cups gluten free rolled oats
  • ¼ cup almond flour
  • ½ cup solid coconut oil or cold vegan butter
  • ¼ cup coconut sugar
  • 2 Tablespoons corn starch
  • ½ teaspoon cinnamon
  • ½ cup chopped pecans optional


  • 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!


  • Coconut sugar can be subbed for cane sugar or maple sugar 1:1
  • Almond flour can be substituted for ¼ cup more oats
  • 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: 420kcal | Carbohydrates: 40g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 23mg | Potassium: 276mg | Fiber: 5g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!