Name: Fruity Peach and Blueberry Crisp Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 3 cups blueberries; 2 medium peaches , peeled and diced; 1 teaspoon cornstarch; ½ a lemon, juiced; ¼ teaspoon freshly grated lemon zest; 2 tablespoons granulated sugar; 2 tablespoons cold, unsalted butter, diced into small pieces; 2 tablespoons all-purpose flour; ½ cup rolled oats; 2 tablespoons packed light brown sugar

Fruity Peach and Blueberry Crisp Recipe

Dana Angelo White, MS, RD, ATC

Updated on September 20, 2019

(15 ratings)

Total Time: 50 min

Prep Time: 20 min

Cook Time: 30 min

Servings: 6

Nutrition Highlights (per serving)

151 calories

5g fat

28g carbs

2g protein

Show Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	151
% Daily Value*
Total Fat 5g	6%
Saturated Fat 3g	15%
Cholesterol 10mg	3%
Sodium 196mg	9%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	11%
Total Sugars 19g
Includes 7g Added Sugars	14%
Protein 2g
Vitamin D 0mcg	0%
Calcium 15mg	1%
Iron 1mg	6%
Potassium 185mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Capture the flavors of summer in the simplest of baked desserts. Warm and bubbly fruit is sprinkled with a sweet and crunchy topping to make this dessert taste decadent for only 150 calories per serving.

This lightened up sweet treat uses much less butter than traditional varieties and instead highlights inflammation fighting blueberries and the natural sweetness of fresh peaches.

Ingredients

3 cups blueberries
2 medium peaches, peeled and diced
1 teaspoon cornstarch
½ a lemon, juiced
¼ teaspoon freshly grated lemon zest
2 tablespoons granulated sugar
2 tablespoons cold, unsalted butter, diced into small pieces
2 tablespoons all-purpose flour
½ cup rolled oats
2 tablespoons packed light brown sugar

Preparation

Preheat oven to 350F.
Spray an 8×8 inch square baking dish with cooking spray and place on a baking sheet lined with parchment paper.
In a bowl, combine blueberries, peaches, cornstarch, lemon juice, lemon zest, and sugar.
Toss well and set aside for 10 minutes.
In a separate bowl, combine butter, flour, oats, brown sugar, salt.
Mix well with clean hands until well combined—the mixture should be the consistency of wet sand.
Pour fruit mixture into prepared dish and sprinkle evenly with the topping.
Bake for 30 minutes, or until top is golden and fruit is gooey and bubbly.
Allow to cool for at least 10 minutes before serving.

Ingredient Variations and Substitutions

Make this crisp with any type of fresh fruit; frozen fruit can also be used but increase the cooking time by five-minute increments until the dessert is golden and bubbly. Other fun fruity combinations include blackberries and plums, strawberry and rhubarb, and pineapple and cherries (add some dried unsweetened coconut to the topping for this one).

Cooking and Serving Tips

To make ahead, assemble the entire dish and place in the refrigerator for up to two hours. Place directly in the oven and increase cook time by approximately five minutes.

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