With this nectarine and blueberry crumble as dessert, I think I could never go wrong. It is like the dessert that everybody likes and you can quickly adapt any fruit you have at home. You can serve it with vanilla ice cream, or sour cream mixed with some sugar or coconut whipped cream.

About this recipe
The first time I made this crumble was because, during the summer, fruit ripens faster than ever. I usually make paletas, like mango and strawberry ice pops or vegan fruit crumbles.
I made this vegan nectarine and blueberry crumble because both of the fruits were just right and about to go bad. But the combination was so magical I now crave it.

Ingredients for the nectarine and blueberry crumble
- Nectarines pitted and sliced. You can sub with any stone fruit; peaches or apricots would also be perfect here.
- Blueberries: if you wish, you can skip the stone fruit and make an easy vegan blueberry crumble
- Chia seeds: I like to add chia to the fruit because, other than giving this dessert a little bit more nutritional power, it makes the fruit juice a bit thicker, but it is optional.
- Tapioca flour or cornstarch
- Lemon juice, to bring out the bright flavors of the
- Ground almonds or homemade almond flour
- Flour gluten-free or normal
- Sweetener, spices, and vanilla
- Coconut oil, I like to melt it first.


How to make the stone fruit blueberry crumble
- Preheat the oven to 350 degrees.
- Add nectarines, blueberries, a teaspoon of tapioca flour, chia seeds, 2 tablespoons sugar, and lemon juice in a bowl and mix well until all the fruit is well covered by all the remaining ingredients.
- Add them to a baking dish; if you think it will stick to the bottom of the pan, rub coconut oil on the bottom and sides.
- Mix the almonds, flour, two tablespoons of sugar, cinnamon, vanilla, and three tablespoons of melted coconut oil in the same bowl you prepared the fruit. Start with three tablespoons; it is usually sufficient, but it depends on the type of flour you use.
- Top the fruit with the mixture and place in the oven for 20 to 25 min.

How to serve the stone fruit blueberry crumble
Serve with vanilla ice cream, as is, or with a dollop of sour cream or vegan whipped cream. If you have leftovers, eat them as breakfast with some coconut or soy yogurt.
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Nectarine and blueberry crumble
Ingredients
- 4 nectarines pitted and sliced
- 1/2 cup blueberries
- 1 tablespoon of chia seeds
- 1 teaspoon tapioca flour or cornstarch
- 1 tablespoon lemon juice
- Sliced 1/2 cup ground almonds
- 1/4 cup flour gluten-free or normal
- 4 tablespoons sugar or maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3-4 tablespoons melted coconut oil
Instructions
- Pre heat the oven to 350 degrees.
- Add nectarines, blueberries, teaspoon of tapioca flour, chia seeds, 2 tablespoons sugar and lemon juice in a bowl and mix well until all the fruit is well covered by all the remaining ingredients.
- Add them in a baking dish, if you think it will stick to the bottom of the pan, rub coconut oil on the bottom and sides.
- In the same bowl you prepared the fruit, mix the almonds, flour, 2 tablespoons sugar, cinnamon, vanilla and 3 tablespoons melted coconut oil. Start with 3 tablespoons, it is usually sufficient, but it depends on the type of flour you use.
- Top the fruit with the mixture and place in the oven for 20 to 25 min.
Notes
Chia is optional
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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