Nectarine breakfast crumblepie | Vegan

Is it just me, or does your intake of fruit also increase during summer? 

I don’t know what it is… whether it is the sweetness or maybe the freshness of fruit that makes me crave it so much during summer, compared to winter where i mostly eat banana, frozen berries and some apples from time to time. Or well, can’t forget the clementines during December which are always amazing.20190629093155_IMG_6898.JPG

Of course, when i craving fruit and in the store shopping it is easy to buy a little more fruit than i will eat *just as it is* in a week. So then making crumbles or pies out of them or baking or frying are alternatives to use the fruit before it goes bad!!


Compared to a previous post where i made a crumble topping where i didn’t have any flour at home, this crumble topping had flour…. and well it works with or without in my opinion. However if you do have it at home i would add it… but if you don’t it might work without anyway.


Making this recipe glutenfree? You should be able to just switch oats to gluten free oats (unless you are celiac it should be fine with regular oats though), and switching to a gluten free flour. However can’t fully guarantee the results.

Sweetener: In this recipe i used stevia/sweetener as that is what i had at home, but you can use sugar if you want/have that at home instead.


Onto the recipe: You can double this recipe and make in a pie form, but i decided to just make two single portion crumbles as i was making for just one person!



5 nectarines

a handful of strawberries

1/2tbsp chickpeaflour (you can use potato flour as well)

1-2tsp lemon or lime juice

Crumble – Note, depending on your form size and how much crumble topping you want… you may want to half this crumble topping so that you don’t make extra which you may not eat.

60g rolled oats

60g flour

80-100g vegan margarine, roomstemperature

50ml stevia

Vanilla drops, or 1tsp vanilla sugar

Optional: Nuts, such as almonds or cashews

Serve with some vegan custard or vanilla ice cream

How to:

Preheat your oven to 220 degrees celsius.

Rinse your fruit and then chop into small/medium sized pieces. Place in your form/forms. You can grease with a little vegan margarine or coconut oil, but i didn’t do this.

Pour over a little lime or lemon juice. Then add the chickpea or potato flour and mix.

In a baking bowl combine the flour, rolled oats, stevia and vanilla. Mix. Then chop the vegan margarine into small cubes and add to the dry mix. With your hands, mix and form into crumbles. You can start off with around 80g vegan margarine and then add more as necessary. Once you have formed crumbles, pour the crumbles over the nectarines.

If you using, add some chopped nuts ontop for added crunch.

Then bake in the oven for around 15-20 minutes, until the crumble topping has turned golden brown.

Take out of the oven, then add some custard or vegan ice cream. Or if you are eating this for breakfast… add some vanilla yoghurt or vegan soy quark!


Note, if you are using glass forms make sure that they can be heated in the oven. Also be careful when you take them out as they willfeel alot hotter than other baking forms… also make sure you don’t have any breeze coming into the kitchen/cold when you take them out of the oven as there is risk they can break.

Also, you can most likely switch nectarine for peaches and use other berries than strawberries!


If you try this recipe, don’t forget to let me know or tag me on Instagram: Itsahealthylifestyle

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