Recipes Health Conditions Inflammatory Conditions Fruity Peach and Blueberry Crisp Recipe By Dana Angelo White, MS, RD, ATC facebook twitter linkedin instagram Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Dana Angelo White, MS, RD, ATC Updated on September 20, 2019 Print Dana Angelo White (20 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 Hide 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. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit