A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}

Blueberry Nectarine Crisp

You wouldn’t know it by looking through my recipe index, but crisps hold a special place in my heart. They’re pretty much the first thing I taught myself to bake (this is going back to when I was still a kid). I’d go out to our yard, pick the apples from our tree, and head to the kitchen to bake up what became my “famous” apple crisp… I guess that’s about when I caught the baking bug.

A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}

I love the cozy, homey feel of a crisp. And it doesn’t hurt that they’re super easy to throw together either. This time, I took advantage of summer’s bounty, combining sweet blueberries with bursts of tangy nectarines, all topped off with my (still) “famous” oatmeal crumb.

A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.

 

Blueberry Nectarine Crisp

Recipe Type: dessert
Makes: 6 – 8 servings

A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}

A perfect summer crisp, bursting with blueberries and chunks of nectarines.

Ingredients:

topping:

  • 1 1/2 cups Rolled Oats
  • 1/2 cup Whole Wheat Flour
  • 1/2 cup lightly packed Brown Sugar*
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Vegan Butter (I used Earth Balance)

filling:

  • 4 cups Fresh Blueberries
  • 6 Nectarines, pitted and cut into 1-inch chunks
  • 1/2 cup Granulated Sugar
  • 3 tbsp Cornstarch
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

 

Instructions:

Preheat oven to 375°F. Grease an 9 x 13 inch baking dish. Set aside.

make the topping:
Whisk together the rolled oats, flour, sugar, and cinnamon. Cut in the vegan butter with a fork until the mixture resembles coarse crumbs.  Set aside.

make the filling:
Whisk together the sugar, cornstarch, cinnamon, and nutmeg. Set aside.

Combine the blueberries and nectarines in a large bowl. Stir in the sugar mixture, then spread into the prepared baking dish.

Sprinkle the topping evenly over the filling.

Bake for 35 – 40 minutes until the topping is golden brown and the filling is bubbling around the edges.

Remove from the oven, place on a wire rack and allow to cool for 10 – 15 minutes before serving.

Can be served warm or cold.

Cover leftovers and store in the refrigerator for up to 5 days.

 

Notes:
*Can use your choice of light or dark brown sugar. I used light.

 

http://www.themisfitbaker.com

 

A perfect summer crisp, bursting with blueberries and chunks of nectarines. {vegan}


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5 thoughts on “Blueberry Nectarine Crisp

    1. Starr @ The Misfit Baker Post author

      Thanks for dropping in… I don’t know how young you are, but I started to experiment with cooking on my own when I was under 10, and took over all the Christmas baking when I was 12. Start simple and remember, good things come with practice 😊

      Reply

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