Nectarine and blueberry crumble

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 easily adapt any fruit you have at home. You can serve it with vanilla ice cream, sour cream mixed with some sugar or coconut whipped cream.

Crumble de durazno

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.

Crumble de durazno

Ingredients for the nectarine and blueberry crumble

  • Nectarines pitted and sliced. You can sub with any stone fruit, peaches or apricots would be perfect here as well.
  • 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 powers it makes the fruit juice a little bit thicker, but it is optional.
  • Tapioca flour, or cornstarch
  • Lemon juice, to bring out the bright flavors of the
  • Ground almonds (affiliate link) 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 (affiliate link), 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 (affiliate link), 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
Crumble de durazno

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. 

Other recipes that you may like:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Nectarine and blueberry crumble

Nectarine and blueberry crumble

Super easy, light and nurturing summer dessert.
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
0 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 166 kcal

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

Search for non-gmo corn starch.
Chia is optional

Nutrition

Calories: 166kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 13mgPotassium: 152mgFiber: 3gSugar: 17gVitamin A: 323IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Keyword blueberry coffee cake, peach crumble, vegan crumble

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS

0
Would love your thoughts, please comment.x
()
x