Blueberry-Peach Crisp


One of my favorite desserts is fruit crisps, especially during the summer months. I love going to the farmers market, where the freshest seasonal fruits are at their peak. Fruit crisps usually contain a variety of fruits blending sweet and tart flavors. Unfortunately most crisps usually contain close to 400 calories and well over 10 grams of fat, so although it's my favorite dessert, it's an infrequent indulgence.

I was determined to create a healthy alternative. It tastes decadent, but is surprisingly low in calories and fat. Plus, it packs a nutrition punch: Blueberries contain the highest amounts of antioxidants of any food, which has been shown to help fight cancer and cardiovascular diseases. They also contain high amounts of vitamin E and C. In a study published in the American Journal of Nutrition, vitamin C was associated with fewer wrinkles, which are frequently caused by soaking up too much summer sun. This recipe can be used with both fresh or frozen fruits,making this summer time favorite a year-long one!



  • 2 Tbs butter
  • pinch of salt
  • 1/2 tsp cinnamon
  • 2 Tbs chopped almonds
  • 2 Tbs flour
  • 1/4 cup quick-cooking rolled oats
  • 1/4 cup firmly-packed brown sugar
  • Topping
  • 1/4 cup Splenda
  • 1 Tbs flour
  • 1 Tbs lemon juice
  • 3 cups fresh blueberries
  • 4 cups fresh peaches or frozen peaches, thawed
  • Fruit


Preheat oven to 350*F

Place peaches and blueberries in a bowl and toss with lemon juice, flour and Splenda. Place in an 8-inch square baking dish.

In a small bowl, combine the topping ingredients except butter. With a fork, cut in butter until the mixture is crumbly. Sprinkle topping over fruit.

Bake for 30 minutes, until golden brown and bubbly.