Nectarine and Blueberry Crisp

Use whatever stone fruits and berries you have on hand for this vegan crisp.

Nectarine and Blueberry Crisp

Makes six servings
Prep time: 30 minutes
Cook time: 40 minutes

Ingredients For the filling

  • 8 nectarines, unpeeled and sliced into 1/2-inch-thick wedges
  • 3 cups blueberries
  • 1/4 tsp. sea salt
  • Pinch ground cinnamon

Ingredients For the topping


  • Preheat oven to 375 degrees F.
  • Make the filling: Combine the nectarines, blueberries, salt, and cinnamon in a large bowl, and toss until the fruit is well coated. Transfer the fruit mixture to a 2-quart baking dish or a 10-inch pie plate.
  • Make the topping: Combine the granola, oil, coconut, cinnamon, and salt in a large bowl, and stir well. Spoon the topping evenly over the filling; lightly press with your fingers until the fruit is covered and the dish is full.
  • Bake for about 40 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.

Tip: Use whatever stone fruits and berries you have on hand: Try substituting peaches for nectarines, and blackberries or raspberries for blueberries.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak, Food Stylist: Paul Jackman

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