Peach, Strawberry, Blueberry Crisp

Total Time
35mins
Prep
15 mins
Cook
20 mins

The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker from The Golden Door in Escondido, California, uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.

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Ingredients

Nutrition

Directions

  1. Heat oven to 375°.
  2. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
  3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
  4. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
  5. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Most Helpful

4 5

We enjoy this kind of crisp - heavy on the fruit and light on the topping. I doubled the recipe and made a few changes. I used frozen blueberries and canned peaches in water, and thought I had drained them well, but I ended up with a runny fruit mixture. My own fault and I can't take stars away for that. Next time I'll use fresh fruit. The topping was wonderful. Thank you!