Crunchy Peach-Blueberry Crisp Recipe

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Crunchy Peach-Blueberry Crisp Recipe
Crunchy Peach-Blueberry Crisp Recipe photo by Taste of Home
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Crunchy Peach-Blueberry Crisp Recipe

Read Reviews
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Publisher Photo
"A friend of mine gave me this recipe. To make it healthier, I cut down a bit on the butter in the topping and substituted fat-free vanilla frozen yogurt." -Lillian Charves of New Bern, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3 medium peaches, peeled and sliced
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice
  • TOPPING:
  • 1/4 cup Grape-Nuts
  • 1/4 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup fat-free vanilla frozen yogurt

Directions

In a small bowl, combine the peaches, blueberries and cornstarch. Transfer to an ungreased 1-qt. baking dish. Combine juices; drizzle over fruit.
For topping, in a small bowl, combine the Grape-Nuts, oats, brown sugar, butter, salt and cinnamon. Sprinkle over fruit mixture.
Bake at 375° for 20-25 minutes or until topping is golden brown and fruit is tender. Serve warm with frozen yogurt. Yield: 4 servings.
Originally published as Crunchy Peach-Blueberry Crisp in Light & Tasty June/July 2007, p41

Nutritional Facts

1 each: 226 calories, 4g fat (2g saturated fat), 8mg cholesterol, 184mg sodium, 46g carbohydrate (32g sugars, 4g fiber), 5g protein.

  • 3 medium peaches, peeled and sliced
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice
  • TOPPING:
  • 1/4 cup Grape-Nuts
  • 1/4 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup fat-free vanilla frozen yogurt
  1. In a small bowl, combine the peaches, blueberries and cornstarch. Transfer to an ungreased 1-qt. baking dish. Combine juices; drizzle over fruit.
  2. For topping, in a small bowl, combine the Grape-Nuts, oats, brown sugar, butter, salt and cinnamon. Sprinkle over fruit mixture.
  3. Bake at 375° for 20-25 minutes or until topping is golden brown and fruit is tender. Serve warm with frozen yogurt. Yield: 4 servings.
Originally published as Crunchy Peach-Blueberry Crisp in Light & Tasty June/July 2007, p41

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Reviews forCrunchy Peach-Blueberry Crisp

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MY REVIEW
maryked User ID: 7061082 231177
Reviewed Aug. 13, 2015 Edited Aug. 18, 2015

"I added more blueberries and doubled the topping and put in a 2 qt pan. I didn't have grape nuts so I used granola.

Delicious."

MY REVIEW
Sophie1210 User ID: 6117576 165404
Reviewed Jul. 25, 2011

"Made this just as it was -- and it was wonderfully delicious. We always have Low-fat Frozen Yogurt on hand so that was no problem. It's not too sweet and the blend of flavors and textures is really mouth-watering great!"

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