Reduced Sugar Blueberry Peach Crisp

I’ve cut the sugar in half in this reduced sugar blueberry peach crisp recipe! Each serving now contains 1-1/4 tablespoon of sugar per serving, which is plenty! The crisp is still a nice, sweet dessert. You’ll actually get some nutrition from the fruits and oats, too. I’m sure that other fruits can be used with this recipe – apples with cinnamon added would be perfect. Some recipes for crisp also throw in a dash of vanilla or a squeeze of lemon juice.

You can use fresh or frozen blueberries and peaches in this recipe; just thaw the frozen fruits for a few minutes – (they don’t need to be completely thawed.) I used fresh peaches and frozen blueberries I had frozen myself. Running your frozen fruit under warm water for a couple of minutes will thaw them enough to use.

I baked the crisp in individual ramekins, but served 1/2 of a 6″ ramekin per person. This crisp recipe works in any size ramekin or an 8 x 8-inch casserole dish, or possibly a deep pie dish. We made it in 4 ramekins, then hubs and I split one for dinner dessert (which we don’t usually have) for four nights – not a bad way to go!

Adapted from a recipe from Build Your Bite.

If you’re looking for fresh blueberry recipes, you might also enjoy Blueberry Oat Breakfast Bars or Fresh Blueberry Muffins.

Print Recipe

Reduced Sugar Blueberry Peach Crisp

A delicious summer dessert featuring blueberries and peaches, with a sweet crisp topping.

Course

Dessert

Cuisine

American

Keyword

blueberry, crisp, crumble, dessert, easy, low sugar, peach, quick, recipe, vegan

Prep Time

20 minutes

Cook Time

55 minutes

Servings

servings

Ingredients

For the fruit filling:

• 4 cups blueberries fresh or frozen, slightly thaw before using. I used fresh.
• 2 cups peaches fresh or frozen, slightly thaw before using & peel fresh peaches before slicing
• 1/8 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon cinnamon

For the crispy topping:

• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 2 tablespoons coconut oil melted
• 1/4 cup vegan butter melted. I used Earth Balance.
• 3/4 cup whole grain rolled oats (Old Fashioned Oats)

Course Dessert Cuisine American Keyword blueberry, crisp, crumble, dessert, easy, low sugar, peach, quick, recipe, vegan Prep Time 20 minutes Cook Time 55 minutes Servings servings Ingredients For the fruit filling: 4 cups blueberries fresh or frozen, slightly thaw before using. I used fresh. 2 cups peaches fresh or frozen, slightly thaw before using & peel fresh peaches before slicing 1/8 cup sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon For the crispy topping: 1/2 cup brown sugar 1/2 cup all purpose flour 2 tablespoons coconut oil melted 1/4 cup vegan butter melted. I used Earth Balance. 3/4 cup whole grain rolled oats (Old Fashioned Oats)

Instructions

1. Preheat oven to 350 F. In a large mixing bowl, mix together all of the filling ingredients, blending well.

   
2. In a smaller mixing bowl, mix together all of the crisp topping ingredients, until all parts are crumbly and moist.

   
3. Ladle the filling into 4 6" ramekins or other baking dish. Spoon the crisp on top, dividing evenly if using more than one dish.

   
4. Bake 50 to 60 minutes, until the filling is bubbling and the tops are starting to brown. Remove from oven and let rest 10 to 15 minutes before serving.

   

Recipe Notes

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