Whole Grain Blackberry-Peach Crisp

Total Time
35mins
Prep 15 mins
Cook 20 mins

The buttery, cookie-like topping in most crisp recipes is usually a calori bomb but this uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey. Feel free to swap in your favorite seasonal fruit. From SELF magazine.

Ingredients Nutrition

Directions

  1. Heat oven to 375*. Coat 8x8 square baking dish or four 4oz ramekins with cooking spray.
  2. 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 or 8x8 dish.
  5. Scatter crumb mixture evenly over the top.
  6. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Most Helpful

This was great! I used two fresh peaches and frozen blackberries and it turned out great. Its just sweet enough and the topping has a really good flavor. I did substitute applesauce for the canola oil for the topping and I really liked how it turned out. Thanks for posting!

TexasHurricane May 07, 2007

A really great summer dessert! I used granny smiths instead of peaches and one white nectarine and it turned out great. I sliced the apples really small so that they would cook faster. I added about a tablespoon of corn starch and flour each to thicken the fruit mixture because my blackberries were very ripe. Thanks for the healthy, yummy recipe!

sizzlera July 28, 2006