Peach Bluebery Crisp

By edvel54

This mouth-watering peach and blueberry crisp is done in just 30 minutes.

Peach Bluebery Crisp
  • 1 (16‑oz.) bag frozen no-sugar-added blueberries, thawed

  • 1 (16‑oz.) bag frozen no-sugar-added peach slices, thawed

  • 1 Tbsp. flour

  • 1 tsp. Equal

  • 1/2 tsp. ground cinnamon

  • Crisp

  • 1 cup quick oats

  • 1 Tbsp. Equal

  • 2 Tbsp. flour

  • 1 tsp. ground cinnamon

  • 1/8 tsp. ground nutmeg

  • 2 Tbsp. light margarine spread, chilled

  1. Preheat oven to 350° F.

  2. Place the fruit in a large bowl, and add the flour, Equal, and cinnamon. Toss well to coat. Spread fruit in an 8 x 8 x 2‑inch baking dish coated with cooking spray. Set aside.

  3. Combine all of the dry ingredients for the crisp in a medium bowl. Using two knives, a pastry blender, or your hands, cut in the margarine until the mixture is crumbly.

  4. Sprinkle crisp mixture evenly over the fruit. Bake at 350° F until the topping is brown and the fruit filling is bubbly, about 25 to 30 minutes.

  5. Cool the crisp for at least 10 minutes. Serve warm or at room temperature. Serve alone or, if desired, with 1/4 cup of vanilla no-sugar-added light ice cream per serving.

Nutritional Facts

Calories From Fat
Total Fat
2 g
Saturated Fat
0.1 g
0 mg
19 mg
Total Carbohydrate
19 g
Dietary Fiber
3 g
8 g
2 g

dessert fruit dairy free snack anti inflammatory

7 replies

Graylin Bee
Graylin Bee 2013-04-11 05:05:01 -0300 Report

BellaJ1977: looks like subbing fresh for frozen would work.
Cheryl*G: subbing with whatever fruit you like should be no problem.
I used to make all sorts of crisps at my previous job and often so totally changed the fruit from fresh to frozen and visa versa as well as types, based on what we had when I was asked to make a crisp. Most came out really good (according to my residents). Even canned fruits wwork great. Don't think a week went by that I didn't make at least 1 crisp.
The only ingredient I would not use would be the nutmeg. Doesn't agree with my system.