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Easy Juicy Nectarine Blueberry Crisp Recipe with Vanilla Ice Cream

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A quick and comforting fruit crisp featuring juicy nectarines and blueberries topped with a crunchy, buttery, cinnamon-spiced crumb, served best with vanilla ice cream.

Ingredients

Scale
  • 4 large ripe nectarines, sliced (about 1 pound / 450g)
  • 1 cup fresh blueberries (150g), thawed and drained if frozen
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • ½ teaspoon vanilla extract
  • ¾ cup old-fashioned rolled oats (75g)
  • ½ cup all-purpose flour (60g) (can swap for almond flour for gluten-free option)
  • ⅓ cup packed light brown sugar (70g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom (optional)
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • Pinch of salt
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, toss the nectarine slices and blueberries with granulated sugar, lemon juice, cornstarch, and vanilla extract. Let sit for 5 minutes.
  3. Transfer the fruit mixture to a 9-inch baking dish, spreading evenly.
  4. In a small bowl, combine rolled oats, flour, brown sugar, cinnamon, cardamom (if using), and salt.
  5. Add the cold, cubed butter and use a pastry cutter or fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  6. Sprinkle the topping evenly over the fruit filling without packing it down.
  7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges. Check around 30 minutes for browning.
  8. Remove from oven and let cool for 10-15 minutes to thicken the filling.
  9. Serve warm with a generous scoop of vanilla ice cream on top.

Notes

Use cold butter and cut it quickly into the topping to avoid greasiness. Toasting oats before mixing adds a nutty flavor but is optional. If topping browns too fast, tent with foil. Use ripe but firm nectarines to maintain texture. Frozen fruit should be thawed and drained to avoid watery filling. For gluten-free, substitute flour with almond or gluten-free flour. Vegan option: use coconut oil or vegan butter and non-dairy ice cream.

Nutrition

Keywords: nectarine crisp, blueberry crisp, fruit crisp, summer dessert, easy dessert, quick dessert, vanilla ice cream, baked fruit dessert

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