Description
This Vegan Instant Pot Nectarine Berry Crisp is a delightful and easy-to-make dessert featuring juicy nectarines and blueberries cooked to perfection in the Instant Pot. Topped with a crunchy oat, pecan, and almond flour crisp, this warm dessert pairs wonderfully with vegan vanilla ice cream for a satisfying treat that’s perfect for any occasion.
Ingredients
Scale
Fruit Filling
- 8 firm-ripe medium nectarines, sliced into 3/4-inch wedges (about 6 cups)
- Cooking spray or neutral-flavored oil (for greasing 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 tablespoon water (for cornstarch slurry)
Crisp Topping
- 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
To Serve
- Vegan vanilla ice cream (optional)
Instructions
- Slice nectarines: 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 ready.
- Prepare Instant Pot: Lightly coat the inner pot of the Instant Pot with cooking spray or neutral-flavored oil to prevent sticking.
- Combine fruit and spices: Add sliced nectarines and blueberries to the greased pot. Sprinkle in the cane sugar, brown sugar, salt, cinnamon, ginger, optional cardamom, almond or vanilla extract, and fresh lemon juice. Stir gently to evenly coat the fruit with the seasonings.
- Pressure cook the fruit: Secure the Instant Pot lid and set the Pressure Release valve to sealing. Select the Pressure Cook setting on high pressure and set the time to 1 minute.
- Make the crisp topping: While the fruit cooks, heat coconut oil in a large skillet over medium heat. Once melted and hot, add oats, almond flour, chopped pecans, brown sugar, cinnamon, and salt. Toss frequently and cook until the topping is toasted and lightly browned, approximately 5 to 7 minutes. Transfer to parchment paper to cool slightly.
- Release pressure: When the cooking time ends, perform a quick pressure release by carefully switching the Pressure Release valve from sealing to venting.
- Thicken the filling: Whisk cornstarch with 1 tablespoon of water to make a slurry. Open the Instant Pot and pour the slurry into the fruit mixture. Select the Sauté setting and gently stir the filling until it boils and thickens, about 1 to 2 minutes.
- Serve: Transfer the warm nectarine-blueberry filling to a large serving bowl or individual bowls. Generously sprinkle with the crisp topping and optionally serve with vegan vanilla ice cream.
Notes
- You can substitute arrowroot powder in place of cornstarch for a gluten-free option.
- Be careful during the quick pressure release to avoid steam burns.
- The crisp topping can be made ahead and stored in an airtight container for up to 3 days.
- Use ripe nectarines for the best natural sweetness and flavor.
- This recipe can be adapted by using other berries or stone fruits seasonally.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Keywords: vegan dessert, instant pot dessert, nectarine crisp, berry crisp, healthy dessert, plant-based dessert, fruit crisp, gluten free dessert option
