Blueberry Nectarine Crisp

This Blueberry Nectarine Crisp is the ultimate summer dessert. Sweet, tangy fruit baked under a golden oat topping. Serve warm with vanilla ice cream!

Crisp. Cobbler. Pie.

The world of fruit desserts is full of deliciousness. I am, however, a fan of crisps. Cobblers have a little too much bread. Pie crusts are just OK. Crisps, on the other hand, oh I am a sucker for a good crisp. I love Blueberry Crisp, Raspberry Peach Crisp and Blackberry Crisp. The topping is what gets it for me. The crisp, crumbly, buttery topping. I could eat it by the spoonful.

In the fall apple crisps rule but in the summer it’s all about berries and stone fruit. They work so well together. In this recipe I chose to use two of our favorite fruits: blueberries and nectarines. The blueberries are a little tart, the nectarines sweet and juicy and when they are cooked together with a little brown sugar and topped with that buttery crisp topping I love so much, they make beautiful music together.

It is the perfect summer dessert , friends, and I am happy to share it with you today. Let’s talk about what you’ll need to make it. 

Blueberry Nectarine Crisp Ingredients: 

You’ll need all of the usual suspects for the crisp topping: butter, quick oats, brown sugar, flour, salt and cold butter. 

For the crisp you’ll need: 

• BLUEBERRIES: I have only ever made this with fresh blueberries but you can use frozen if you have that on hand and no need to thaw! 
• NECTARINES: If we’re being completely honest, when it comes to stone fruits, I will reach for a nectarine over a peach every time! I like that they have a smoother skin and are tangier than peaches. They work great in this recipe and pair well with blueberries. 
• VANILLA EXTRACT: will enhance the flavor. 
• GRANULATED AND BROWN SUGAR: To add sweetness and cut the tartness of the fruit. Using a combination adds a caramel like flavor. 
• FLOUR: As the blueberries and nectarines cook, they will release liquid, by adding flour you will thicken this liquid and make it a bit more syrup like. 

Step by Step Photos and Instructions: 

One of the reasons that I like making crisps so much is because they are so easy to make! Follow along with these step by step photos and instructions and I’ll guide you every step of the way. 

• STEP #1: Combine nectarines, blueberries, vanilla extract, granulated sugar, 1 tablespoon brown sugar and 1 tablespoon of flour. Mix well so that the fruit is coated in the mixture. 
• STEP #2: Make the crisp topping by combining the brown sugar, flour, oats, salt and cinnamon. Then use a pastry cutter to cut cold butter into the mixture until it becomes crumbly. 
• STEP #3: Place the fruit mixture into a buttered 2 quart baking dish. Top with the oat mixture. 
• STEP #4: Bake at 350 degrees until the mixture is browned and bubbly, about 40 minutes. Allow to cool several minutes and serve warm or at room temperature. 

Adding ice cream is also always a great option!

Storage and Leftovers: 

You can store any leftovers at room temperature but if you would like the leftovers to last a bit longer, store in the refrigerator. 

Looking for more fruit recipes? Try these! 

Peach Galette is an easy, rustic dessert! Made with sweet peaches wrapped in a buttery flaky homemade crust. A must make for summer!

Whole apples stuffed with brown sugar, butter and oats. These baked apples are tender, juicy and a crowd pleasing easy fall dessert!

Strawberry Icebox Cake is an easy no-bake summer dessert. Layers of whipped cream, graham crackers and fresh strawberries make this a hit with everyone!

 Note: Originally published in 2014. Updated with new photos, step by step photos and nutrition information in 2025.