This vegan and gluten-free nectarine blueberry crisp is wonderful any time of year! Fresh tender fruit is baked soft and syrupy with a buttery crisp topping.

This post was sponsored by Fruits From Chile, however, all views and opinions are my own. I will never endorse anything I don’t use or love!
Vegan Gluten-Free Nectarine Blueberry Crisp
I’m don’t eat exclusively vegan or gluten-free myself, however, I have family members who do. For this reason, I often make recipes we can all enjoy! This recipe I created for Fruits From Chile is made with cornstarch to thicken the fruity syrup; I used vegan butter, brown rice flour, and gluten-free oats for the crisp buttery topping.

Fruits From Chile
As the mother of a young child, keeping fresh fruit on hand is non-negotiable in our house! Because winter in Canada is summer time in the Southern hemisphere we have access to beautiful fresh fruits from Chile throughout the colder months. An agricultural paradise, Chile has been exporting fruit for hundreds of years! We are so fortunate to have fresh blueberries, nectarines, peaches, plums, and grapes when the snow flies.

Are Nectarines And Peaches The Same Thing?
Kind of, yes and no. Nectarines and peaches are pretty much genetically identical except peaches have a soft coating of light fuzz on their skin. I chose nectarines for this recipe because not everyone loves the mouthfeel of peach fuzz (and to be honest, peaches are kind of a pain to peel).

Ingredients For Nectarine Blueberry Crisp:
- 2 cups (300g)
- 2 cups (240g) sliced white nectarines, skin on
- ¼ cup (50g) sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- ½ cup (100g) brown sugar
- ½ cup (80g) brown rice flour
- ½ cup (45g) large flake oats, gluten-free
- 1 teaspoon ground cinnamon
- ½ cup (113g) vegan butter, soft

Make This Recipe Step-By-Step:
- Preheat the oven to 350ºF / 180ºC. Have a 8×8-inch square baking dish ready.
- In a large bowl gently toss the blueberries, sliced nectarines, sugar, cornstarch, and lemon juice. Set aside.
- Use another bowl to mix the brown sugar, brown rice flour, oats, and cinnamon. With your fingertips, rub the vegan butter into the oat and flour mixture until well distributed.
- Give the fruit a stir and pour it into the square baking dish. Evenly spread the oat topping over the fruit.
- Bake 30-35 minutes, or until the fruit is bubbling and the top is golden and crisp. Cool slightly before serving. Serve warm, alone or with vegan ice cream.

More Great Baking Recipes With Fresh Fruit:
Blueberry White Chocolate Scones Fresh wild blueberries and caramelized white chocolate make a tasty tea-time treat.
Peach Bourbon Bread Pudding Egg-free, but rich and crispy with butter combined with white sugar.
Plum And Cardamom Crumble Bars Jammy plum crumble bars slice best when they’ve been able to cool overnight in the fridge.
Nectarine Blueberry Crisp

This vegan and gluten-free nectarine blueberry crisp is wonderful any time of year! Fresh Fruits From Chile are baked soft and syrupy with a buttery crisp topping.
Ingredients
- 2 cups (300g) blueberries
- 2 cups (240g) sliced nectarines, skin on
- ¼ cup (50g) sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- ½ cup (100g) brown sugar
- ½ cup (80g) brown rice flour
- ½ cup (45g) large flake oats, gluten-free
- 1 teaspoon ground cinnamon
- ½ cup (113g) vegan butter, soft
Instructions
- Preheat the oven to 350ºF / 180ºC. Have a 8x8-inch square baking dish ready.
- In a large bowl gently toss the blueberries, sliced nectarines, sugar, cornstarch, and lemon juice. Set aside.
- In another bowl mix the brown sugar, brown rice flour, oats, and cinnamon. Using your fingertips, rub the vegan butter into the oat and flour mixture until well distributed.
- Give the fruit a stir and pour it into the square baking dish. Evenly spread the oat topping over the fruit.
- Bake 30-35 minutes, or until the fruit is bubbling and the top is golden and crisp. Cool slightly before serving. Serve warm, alone or with vegan ice cream.
Notes
Feel free to substitute any other berry you like for the blueberries, or stone fruit for the nectarines.
You can also substitute all-purpose, whole wheat, or spelt flour for the rice flour if you don't need gluten-free.
Regular butter also works in place of vegan butter if you don't need the dish to be vegan or dairy-free.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 6mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 1g
Kelly you did a lovely job on CTV Atlantic in 2020. I love that your dad was part of the inspiration for this recipe. Quick question – I know that this is gluten/dairy free. Could I sub out the 1/2 vegan butter with a grapeseed oil or such? Vegan butter I’m taking is margarine.
Chris, hi and thanks so much for your comment! I think if I were going to try subbing an oil, I would maybe try solid coconut oil and mix it quickly with a fork to try and maintain a bit of that solidity. I would love to know if you try (or have tried) a liquid oil and what sort of result you get!! 🙂