triple berry nectarine crisp in baking pan before cooking

Triple Berry Nectarine Crisp (Vegan and Gluten-Free)

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This triple berry nectarine crisp is a juicy and sweet fresh summer dessert. It’s very simple to make and a great recipe for kids to help with. In addition to being vegan and gluten-free, it has less added sugar and fat than typical fruit crisp recipes.

 triple berry nectarine crisp in baking pan and serving dishes

Why this Recipe Works

The juicy nectarines and berries are enhanced by a light topping in this recipe and then baked just until the fruit is softened. This recipe truly lets the goodness of the fruit shine without lots of sugar, butter, and flour, like some fruit crisp recipes have. I was inspired by my recipe for Slow Cooker Apple Crisp – Gluten-free and Vegan, although wanted to make something that could be thrown together to serve at a barbecue or for last-minute company. It’s a very simple recipe that takes just about 10 minutes to throw together and then 20 minutes to bake.

Key Ingredients

  • Nectarines – you can use nectarines, peaches, or even plums. It’s a great way to use up fruit that is bruised, too, Just cut out any bruised or super-soft spots. To pick the best nectarines, choose ones with a sweet aroma, according to this article from the University of Wyoming Extension. I just learned that nectarines don’t ripen after they are picked. They are a good source of vitamin C and potassium.
  • Mixed fresh or frozen berries – I used quartered strawberries, blueberries, and raspberries. You could certainly substitute with some blackberries or even cranberries – whatever you enjoy. They add vibrant colors, sweetness, and flavor, and also are a good source of fiber and vitamin C.
  • Old-fashioned oats – these provide a crispy texture. The larger size of old-fashioned oats is more satisfying to bite into, but you can substitute organic oats. I recommend organic and check the label for gluten-free oats if this is something you need.
  • Almond flour – this adds to the tasty topping and is higher in unsaturated fat, protein, and fiber plus lower in carbohydrates than wheat flour.
  • Brown sugar – the molasses notes in the sugar add just the right taste for this recipe. I recommend organic brown sugar to be sure it is vegan.
  • Ceylon cinnamon – Ceylon has a milder flavor and this recipe showcases it well. Regular cinnamon is absolutely fine to use.
  • Vegan butter – I used an avocado oil mix tub-style type. Don’t take it out of the refrigerator before you need it. You want it to be cut into small pieces, not creamed with the dry ingredients.
  • Lemon zest – grate a little right over the top with a Microplane grater for a lovely added taste.

How to Make Triple Berry Nectarine Crisp

  • Preheat the oven to 375°F. Spray a baking pan with nonstick spray or coat lightly with a teaspoon of olive oil. I used a 7 x 11 inch pan.
  • Place the nectarine pieces in the baking pan.
 nectarines in pan
  • Add the berries on top.
nectarines and berries in pan
  • In a small bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt. Then add the vegan butter and cut it into small pieces with two knives.
dry ingredients and vegan butter in bowl
  • Sprinkle the oat mixture evenly over the fruit, Add the grated lemon peel on top.
triple berry nectarine crisp in baking pan before cooking
  • Bake for 20 minutes or until lightly browned on top.
  • Remove from the oven and let the crisp cool for about 15 minutes before eating.

Serving Suggestions

This berry nectarine crisp is best served warm. I warm it up in individual bowls for about 30 seconds in the microwave before serving. This recipe is terrific by itself, but you could serve it with vanilla vegan ice cream, or over some plant-based yogurt too.

Storage

Store this covered in the refrigerator for up to 3 days. Or place it in the freezer for a few months.

More Recipes You May Enjoy

triple berry nectarine crisp in baking pan before cooking

Triple Berry Nectarine Crisp (Vegan and Gluten-Free)

Melissa Altman-Traub
This triple berry nectarine crisp is a juicy and sweet fresh summer dessert. It's very simple to make and a great recipe for kids to help with. in addition to being vegan and gluten-free, it has less added sugar and fat than typical fruit crisp recipes.
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4
Calories 120 kcal

Equipment

  • paring knife
  • Baking Pan: 7 x 11 rectangular or 9 inch square
  • Microplane grater

Ingredients
  

  • 3 nectarines, cut into slices, and then in half
  • 1 cup mixed fresh or frozen berries
  • 3 tablespoons organic old-fashioned oats
  • tablespoons almond flour
  • 1 tablespoon organic brown sugar
  • ¾ teaspoon Ceylon cinnamon
  • teaspoon salt
  • 1⅓ teaspoon vegan butter
  • ½ teaspoon lemon zest

Instructions
 

  • Preheat the oven to 375°F. Spray the baking pan with nonstick spray or coat lightly with a teaspoon of olive oil.
  • Place the nectarine pieces in the baking pan. Add the berries on top.
  • In a small bowl, mix together the oats, almond flour, brown sugar, cinnamon, and salt. Then add the vegan butter and cut it into small pieces with two knives.
  • Sprinkle the oat mixture evenly over the fruit, Add the grated lemon peel on top.
  • Bake for 20 minutes or until lightly browned on top.
  • Remove from the oven and let the crisp cool for about 15 minutes before eating.

Notes

The nutrition estimate is from VeryWellFit. It was done using ½ cup of strawberries, ¼ cup of blueberries, ¼ cup of raspberries, and Earth Balance brand vegan butter.
Be sure to check the label for gluten-free oats if you follow a gluten-free diet.
Keyword Baked, Berries, Fruit

Nutrition Content (Estimated)

This nutrition estimate is from the VeryWellFit nutrition calculator. It was done using ½ cup of strawberries, ¼ cup of blueberries, ¼ cup of raspberries, and Earth Balance brand vegan butter.

This is for one-fourth of the recipe:

Calories: 120

Total fat: 5.1 grams

Saturated fat: 1.4 grams

Cholesterol: 0 milligrams

Sodium: 144 milligrams

Total Carbohydrate: 18.9 grams

Dietary Fiber: 3.4 grams

Total Sugars: 12.8 grams (this includes the natural sugar in the fruit and added brown sugar)

Protein: 1.8 grams

Vitamin D: 0 micrograms

Calcium: 20 milligrams

Iron: 1 milligram

Potassium: 273 milligrams

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6 thoughts on “Triple Berry Nectarine Crisp (Vegan and Gluten-Free)”

  1. 5 stars
    Never thought of using nectarines as a crisp before, this was delicious, just in time for nectarine and peach season! Definitely making again!

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