Ingredients

8 firm-ripe medium nectarines

Cooking spray or neutral-flavored oil (for the pot)

1 pint blueberries

2 tablespoons organic cane sugar

1 tablespoon organic brown sugar or organic cane sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 – 1/4 teaspoon ground cardamom (optional)

Pinch of kosher salt or fine sea salt

1/2 teaspoon pure almond extract or pure vanilla extract

1 teaspoon fresh lemon juice

1 tablespoon cornstarch or arrowroot powder

1/3 cup refined coconut oil

1 cup rolled oats (gluten-free if needed)

1/2 cup almond flour or blanched almond meal

1/2 cup pecans, chopped

1/2 cup packed organic brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

Vegan vanilla ice cream (optional, for serving)

Instructions

Step 1: Leave the nectarines unpeeled and slice them into 3/4-inch-thick wedges using a serrated knife. You should have about 6 cups of sliced nectarines.

Step 2: Coat the inner pot of the Instant Pot with cooking spray or lightly grease it with oil.

Step 3: Add the sliced nectarines and blueberries to the inner pot. Sprinkle with cane sugar, brown sugar, a pinch of salt, cinnamon, ginger, optional cardamom, almond or vanilla extract, and lemon juice. Stir gently to coat the fruit evenly.

Step 4: Secure the lid and set the Pressure Release to Sealing. Choose the Pressure Cook setting on high pressure and set the cook time to 1 minute.

Step 5: While the fruit cooks, prepare the crisp topping. In a large skillet, heat the coconut oil over medium heat. Once hot and melted, add oats, almond flour, chopped pecans, brown sugar, cinnamon, and salt. Cook, stirring frequently, until the mixture is toasted and lightly browned, about 5 to 7 minutes. Transfer to parchment paper to cool slightly.

Step 6: When the timer beeps, perform a quick pressure release by carefully turning the Pressure Release knob from Sealing to Venting.

Step 7: In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Open the pot and stir the slurry into the nectarine-blueberry filling. Select the Sauté setting and bring the filling to a gentle boil, stirring until it thickens, about 1 to 2 minutes.

Step 8: Spoon the warm fruit filling into a serving bowl or individual dessert dishes. Generously sprinkle with the crisp topping and serve immediately, optionally with vegan vanilla ice cream.

Tips & Variations

Use cardamom sparingly as it adds a warm, fragrant note but can be overpowering if too much is added.

Swap pecans for walnuts or almonds to suit your preference or what you have on hand.

For a gluten-free version, ensure you use gluten-free oats and almond flour.

If nectarines aren’t in season, try peaches or plums as alternatives.

FAQs

Can I make this crisp without an Instant Pot?

Yes, you can prepare the fruit filling on the stovetop in a saucepan over medium heat until the nectarines and berries soften, then thicken with the cornstarch slurry. Use the crisp topping as directed and bake the assembled crisp in a 350°F (175°C) oven for 20–25 minutes until golden and bubbly.

Is the crisp topping nut-free if I omit the pecans?

Yes, you can omit the pecans or substitute with seeds like pumpkin or sunflower seeds for a nut-free topping. The oats and almond flour provide texture and flavor, but ensure any replacement ingredients fit your dietary needs.