Name: Vegan Instant Pot Nectarine Berry Crisp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 8 firm-ripe medium nectarines, sliced; 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 (for serving)

Why Make This Recipe

This Vegan Instant Pot Nectarine Berry Crisp is not only delicious, but it’s also a quick and easy dessert to prepare. The combination of juicy nectarines and sweet blueberries creates a vibrant flavor that’s perfect for any occasion. Plus, making it in an Instant Pot saves time and allows you to enjoy this delightful dessert in a flash. It’s vegan, making it suitable for a variety of dietary preferences, and it pairs perfectly with a scoop of vegan vanilla ice cream.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

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

Directions

Leave the nectarines unpeeled and slice them into 3/4-inch-thick wedges, ending up with about 6 cups of sliced nectarines.
Coat the inner pot of the Instant Pot with cooking spray or lightly grease it with oil.
Add the sliced nectarines and blueberries to the inner pot. Top with cane sugar, brown sugar, a pinch of salt, cinnamon, ginger, cardamom (if using), almond extract (or vanilla extract), and lemon juice. Stir gently to coat the fruit.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 1 minute.
While the fruit is cooking, prepare the Crisp Topping. In a large skillet, heat the coconut oil over medium heat. Once melted, add oats, almond flour, chopped pecans, brown sugar, cinnamon, and salt. Cook while tossing frequently until toasted and lightly browned, about 5 to 7 minutes. Transfer to a parchment paper to cool slightly.
After the 1-minute timer goes off, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Open the pot and pour the slurry into the nectarine-blueberry filling. Select the Sauté setting and bring to a boil, stirring gently until thickened, about 1 to 2 minutes.
Transfer the filling to a large serving bowl or individual dessert bowls and sprinkle with the Crisp Topping. Serve warm with vegan vanilla ice cream if desired.

How to Serve Vegan Instant Pot Nectarine Berry Crisp

Serve this crisp warm in bowls, and don’t forget to add a scoop of vegan vanilla ice cream on top! It makes the perfect contrast to the warm fruit and crisp topping.

How to Store Vegan Instant Pot Nectarine Berry Crisp

If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 3 to 4 days. To reheat, simply warm it in the microwave or in a pot on the stove.

Tips to Make Vegan Instant Pot Nectarine Berry Crisp

Choose ripe nectarines to ensure they are sweet and flavorful.
Adjust the sweetness by changing the amount of sugar based on your preference.
If you want an extra crunch, add some chopped nuts like walnuts or almonds.

Variation

You can easily switch up the fruits in this recipe. Try adding peaches, cherries, or even apples for a different flavor. You can also replace the oats with a gluten-free granola if you have gluten sensitivities.

FAQs

Can I use frozen berries instead of fresh?
Yes, you can use frozen berries. Just add them directly to the Instant Pot without thawing.

Is there a sugar-free option for this crisp?
Yes, you can use a sugar substitute like stevia or erythritol in place of the sugars.

Can I make this recipe ahead of time?
Yes, you can prepare the filling and topping ahead of time and combine them right before serving. Just reheat the filling and add the topping when ready to serve.