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
• 1/4 cup (50g) sugar
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/2 cup (100g) brown sugar
• 1/2 cup (80g) brown rice flour
• 1/2 cup (45g) large flake oats, gluten-free
• 1 teaspoon ground cinnamon
• 1/2 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.

Did you make this recipe? If yes, I would love to hear from you in the comments below! You can also find me on Instagram @kellyneildotcom, or on Facebook, Twitter, and Pinterest.