Nectarine-Blackberry Crisp (Gluten-Free, Dairy-Free, Naturally Sweetened)
Summer fruit is showing off right now—and I’m here for it.
This Nectarine-Blackberry Crisp was a spur-of-the-moment weekend bake after grabbing some perfectly ripe nectarines and juicy blackberries. One look at that overflowing fruit bowl, and I knew what had to be done.
Let’s just say… no regrets.
This crisp is everything I want in a summer dessert:
- Sweet and tangy
- Bursting with fresh fruit
- Topped with a golden, crumbly oat topping
- Free of gluten, dairy, and refined sugar
I love that it tastes indulgent without weighing you down—and it pairs beautifully with a scoop of vegan vanilla ice cream (or a big dollop of coconut whip, if that’s your vibe).
Why You’ll Love This Crisp
- 🍑 Uses fresh, in-season fruit at its peak
- 🌾 Gluten-free + dairy-free, but still rich and satisfying
- 🍁 Sweetened with maple syrup—no refined sugar needed
- 🧼 Clean ingredients that won’t leave you feeling “ick” afterward
- ✨ Simple enough for a weeknight but special enough for guests
Ingredient Notes + Tips
Nectarines & Blackberries
The magic happens when the juicy nectarines mingle with the tartness of the blackberries. Feel free to sub in peaches or plums if that’s what you’ve got on hand. Frozen fruit works great, too!
Maple Syrup
A natural sweetener that adds depth without overpowering the fruit. If your fruit is ultra-ripe, you could even reduce the amount slightly.
Topping Options
I use a gluten-free oat-based crumble for that classic crisp feel. If you need to go grain-free, you could experiment with almond flour and chopped nuts for a paleo-style topping.
Make It Ahead
This crisp is delicious warm from the oven, but honestly? It’s just as good the next day cold. I may or may not have had leftovers for breakfast with a dollop of coconut yogurt…
Serving Ideas
- With a scoop of vegan vanilla ice cream (my fave!)
- Chilled straight from the fridge for a snack
- As a not-so-secret breakfast with coffee (because… fruit, right?)
If you try it, let me know! I’d love to hear what summer fruit combos you’re loving right now. 💛
PrintNectarine-Blackberry Crisp
This Nectarine-Blackberry Crisp is the ultimate summer dessert—sweet, tart, and naturally delicious. Made with ripe fruit, maple syrup, and a golden gluten-free topping, it’s vegan, dairy-free, and refined sugar–free. Easy to make and even easier to love—serve warm with vegan vanilla ice cream or enjoy chilled straight from the fridge.
- Total Time: 50 minutes
- Yield: 10-12 Servings 1x
Ingredients
Topping Ingredients
- 3/4 cup Almond Flour
- 3/4 cup Quick Cooking Oats
- 1 1/2 tsp Ground Cinnamon
- 3/8 tsp Salt (rounded 1/4 tsp)
- 6 tbsp Coconut Oil, Melted
- 3 tbsp Pure Maple Syrup
- 1/2 cup Coarsely Chopped Pecans or Walnuts
Filling Ingredients
- 6 cups Fruit Sliced Nectarines
- 2 cups Blackberries
- 1 tbsp Lemon Juice + Zest of One Lemon
- 1/4 cup + 2 tbsp Tapioca
- 1/4 cup Maple Syrup or Honey
- 1/4 cup Apricot Nectar (or more maple syrup)
- 1/4 tsp Freshly Ground Nutmeg
- Pinch of Cinnamon
Instructions
- Preheat oven to 375 degrees.
- To make the filling, mix all ingredients and let stand for 15 minutes.
- To make the topping, whisk all dry ingredients together. Stir in coconut oil and maple syrup. Add pecans and set aside.
- Once 15 minutes is up, put filling in a 9×12-inch pan. Spoon topping over the filling and bake for 30-45 minutes, until filling is bubbling and topping is browned. If topping is browning too quickly, tent with foil until filling is ready.
- Serve slightly warm with dairy-free ice cream or coconut whipped cream and enjoy!
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Diet: Vegan
