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Nectarine and blueberry crumble

Crumble de durazno y blueberries

Super easy, light and nurturing summer dessert.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6


  • 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


  • 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.


Search for non-gmo corn starch.
Chia is optional


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

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