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Easy Juicy Nectarine Blueberry Crisp Recipe with Perfect Vanilla Oat Topping

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A quick and easy dessert featuring juicy nectarines and blueberries topped with a buttery vanilla oat crisp. Perfect for late summer, this comforting crisp balances sweet and tart flavors with a crunchy, fragrant topping.

Ingredients

Scale
  • 4 ripe nectarines, pitted and sliced (about 1.5 pounds / 680 g)
  • 1 cup fresh blueberries (150 g)
  • 1/4 cup granulated sugar (50 g) – adjust based on the sweetness of your fruit
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch (or arrowroot powder for gluten-free)
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 cup old-fashioned rolled oats (75 g)
  • 1/2 cup all-purpose flour (60 g) – swap with almond flour for gluten-free
  • 1/3 cup brown sugar, packed (65 g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes (85 g)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the sliced nectarines and blueberries. Add the granulated sugar, lemon juice, cornstarch, and cinnamon (if using). Toss gently until the fruit is evenly coated. Set aside for 5 minutes.
  3. In a separate bowl, mix the rolled oats, flour, brown sugar, salt, and vanilla extract until combined. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until crumbly with pea-sized bits of butter.
  4. Transfer the fruit mixture to your baking dish, spreading it out evenly. Sprinkle the oat topping over the fruit, covering it completely but not pressing down.
  5. Bake for 35-40 minutes until the top is golden brown and crisp and the fruit is bubbling around the edges. If the topping browns too quickly, loosely cover with foil halfway through baking.
  6. Let the crisp sit for at least 10 minutes after baking before serving.

Notes

Keep the butter cold when mixing into the topping to ensure a crisp texture. Toast oats lightly for a nuttier flavor. If topping browns too fast, tent with foil. Frozen blueberries can be used without thawing. For gluten-free, swap flour with almond or gluten-free flour. For vegan, use dairy-free butter and organic sugar.

Nutrition

Keywords: nectarine crisp, blueberry crisp, fruit crisp, vanilla oat topping, easy dessert, summer dessert, gluten-free option, vegan option

Find it online: https://chrisfeasts.com/easy-juicy-nectarine-blueberry-crisp-recipe-with-perfect-vanilla-oat-topping/