Can I make Vegan Blueberry Nectarine Crisp ahead of time?

Yes, this Vegan Blueberry Nectarine Crisp is excellent for making ahead. You can assemble the entire crisp, cover it tightly, and refrigerate it for up to 24 hours before baking. If baking directly from the refrigerator, simply add a few extra minutes to the baking time to ensure the filling becomes bubbly and fully cooked.

Can I use frozen fruit instead of fresh fruit?

Absolutely. Frozen blueberries and frozen nectarines work well in this vegan crisp recipe. However, frozen fruit releases more moisture during baking, so it’s helpful to add a little extra cornstarch to thicken the filling properly. There’s no need to thaw the fruit before baking.

How do I keep the topping crunchy?

To maintain a crunchy topping on your Vegan Blueberry Nectarine Crisp, avoid covering the crisp while it is still warm because trapped steam softens the crumble. Reheating leftovers in the oven instead of the microwave also helps restore crispness and texture.

Is this Vegan Blueberry Nectarine Crisp gluten-free?

This recipe can easily be made gluten-free by using certified gluten-free oats and gluten-free oat flour or almond flour. The fruit filling itself is naturally gluten-free, making this a simple dessert for multiple dietary preferences.

Vegan Blueberry Nectarine Crisp – Easy Summer Dessert

Name: Vegan Blueberry Nectarine Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 medium nectarines, sliced; 2 cups fresh blueberries; 2 tablespoons maple syrup; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 2 tablespoons cornstarch; 1 cup rolled oats; 3/4 cup almond flour; 1/2 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup melted coconut oil or vegan butter

Description

This Vegan Blueberry Nectarine Crisp is a warm and comforting summer dessert made with juicy nectarines, sweet blueberries, and a crunchy oat crumble topping. Naturally dairy-free and easy to make gluten-free, this fruit crisp is perfect for family gatherings, weeknight desserts, or seasonal entertaining.

Ingredients

Scale

4 medium nectarines, sliced
2 cups fresh blueberries
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup rolled oats
3/4 cup almond flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup melted coconut oil or vegan butter

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
In a large mixing bowl, combine the sliced nectarines, blueberries, maple syrup, lemon juice, vanilla extract, and cornstarch. Toss until evenly coated.
Transfer the fruit mixture into the prepared baking dish and spread evenly.
In a separate bowl, mix together the rolled oats, almond flour, brown sugar, cinnamon, and salt.
Pour the melted coconut oil or vegan butter into the dry topping mixture and stir until crumbly.
Sprinkle the crumble topping evenly over the fruit filling.
Bake for 40–50 minutes, or until the topping is golden brown and the filling is bubbling.
Allow the crisp to cool for 10 minutes before serving.
Serve warm with vegan vanilla ice cream or coconut whipped cream if desired.

Notes

Use ripe but firm nectarines for the best texture.
Frozen blueberries can be used without thawing.
Add an extra teaspoon of cornstarch if using extra juicy fruit.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven to maintain a crispy topping.
For a gluten-free version, use certified gluten-free oats.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 21g
Sodium: 95mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg