Vegan Nectarine & Blueberry Crisp

Vegan Nectarine & Blueberry Crisp


·3 cups sliced nectarines, cut into 1/2 inch slices, with pits removed
·2 tablespoons coconut sugar
·1 tablespoon cornstarch
·1/2 teaspoon ground cinnamon
·1 cup fresh blueberries

For the Crisp Topping:
·1.5 cups rolled oats
·1/4 cup almond flour
·1/2 cup coconut oil
·1/4-1/2 cup coconut sugar
·2 tablespoons cornstarch
·1 tablespoon almond milk
·1/2 teaspoon ground cinnamon
·1/4 teaspoon ground nutmeg
·1/2 cup chopped pecans (optional)


Preheat oven to 350°F. In an 8 x 8 square baking dish, add in all your fruit filling ingredients, except the blueberries. Use your hands to mix until nectarines are evenly coated with the sugar, cinnamon, and cornstarch. Top with a layer of blueberries. Add all of the crisp topping ingredients, except the pecans, to a blender. Blend for 1 minute, or until combined into large chunks. Remove from blender and sprinkle in large chunks on top of the blueberries. As a final layer, top with the chopped pecans, if desired. Bake for 45-55 minutes, or until the crisp topping is beginning to brown and the sides are bubbling. Remove from the oven, let cool, and enjoy!

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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