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.