Name: Vegan Instant Pot Nectarine Berry Crisp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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)

Why Make This Recipe

Vegan Instant Pot Nectarine Berry Crisp is an easy and delicious dessert that brings together the sweetness of nectarines and blueberries. It’s perfect for any occasion, whether you want to treat yourself or impress your guests. Using the Instant Pot makes this recipe quick, and it locks in flavors while keeping the dessert moist. Plus, it’s vegan, so everyone can enjoy it!

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How to Make Vegan Instant Pot Nectarine Berry Crisp

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)

Directions:

Leave the nectarines unpeeled and slice them into 3/4-inch-thick wedges, yielding about 6 cups.
Coat the Instant Pot with cooking spray or oil. Add nectarines and blueberries, then top with cane sugar, brown sugar, salt, cinnamon, ginger, cardamom (if using), almond extract, and lemon juice. Stir gently.
Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook on high for 1 minute.
For the Crisp Topping: In a skillet, heat coconut oil over medium heat. Add oats, almond flour, pecans, brown sugar, cinnamon, and salt. Cook for 5 to 7 minutes, stirring frequently, until toasted. Spread on parchment to cool.
Once the Instant Pot timer goes off, perform a quick pressure release. In a bowl, whisk cornstarch with 1 tablespoon of water to make a slurry. Pour the slurry into the pot, switch to Sauté, and stir until the filling thickens (1 to 2 minutes).
Transfer filling to bowls, top with Crisp Topping, and serve warm with vegan vanilla ice cream, if desired.

How to Serve Vegan Instant Pot Nectarine Berry Crisp

Serve the crisp warm in bowls, making sure to scoop some of the filling and topping together. If you want to make it extra special, add a scoop of vegan vanilla ice cream on top. The melting ice cream adds a creamy contrast to the warm crisp that everyone will love.

How to Store Vegan Instant Pot Nectarine Berry Crisp

To store any leftover crisp, let it cool completely and transfer it to an airtight container. You can keep it in the fridge for up to 3 days. Reheat portions in the microwave or oven before serving for the best experience.

Tips to Make Vegan Instant Pot Nectarine Berry Crisp

Use ripe nectarines for the best flavor and sweetness.
Experiment with different berries such as raspberries or strawberries.
Adjust the sugar levels based on the sweetness of the fruit and your personal preference.
For a nut-free version, substitute almond flour with oat flour.

Variation

You can swap out nectarines with peaches or plums for a different flavor profile. Adding a handful of walnuts or other nuts can give the crisp topping an extra crunch.

FAQs

Can I make this recipe gluten-free?
Yes, just use certified gluten-free rolled oats and check that your almond flour is also gluten-free.

How can I make this recipe less sweet?
Feel free to reduce the amount of both cane sugar and brown sugar. You can also use super ripe fruit for natural sweetness.

Can I freeze the crisp?
Yes, you can freeze the cooked filling and crisp topping separately. Make sure they are in airtight containers, and they can last for up to 2 months. To enjoy, thaw and reheat before serving.