Peach Blueberry Crisp


Peach Blueberry Crisp

Diabetic Living Magazine
Heart-healthy pistachios and oats add a crunchy, crowning touch to this satisfying dessert. Use peaches or nectarines, whatever is in season.
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 170 kcal



  • 4 medium peaches
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries, thawed


  • 2/3 cup quick-cooking oats
  • 2 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cut up


  • Preheat oven to 375 degrees.
  • Wash peaches and fresh blueberries. Peel and slice peaches.
  • In a large bowl, combine peach slices, brown sugar, flour, cinnamon, blueberries and water. Toss to combine. Spoon mixture into an 8x8-inch square baking pan.
  • To make the topping, combine the oats, brown sugar and flour in a medium bowl. Using two knives or a pastry cutter, cut in the butter until mixture is crumbly. Sprinkle topping on fruit mixture in baking pan. Top with pistachios
  • Bake 35-40 minutes or until filling is bubbly and topping is lightly browned.


Smart Shopping Tips
  • Pistachios should have a slightly open shell. A closed shell indicates the nut is not yet mature.
  • A ripe peach will have a slight give to the flesh, but not be rock-hard or too soft. Under-ripe peaches can be stored on the counter until ripe. Once ripened, store in the refrigerator until ready to use.
Cooking & Serving Tips:
  • Use whole-wheat flour instead of all-purpose flour to add more fiber and nutrition.
  • To quickly peel stone fruit like peaches or nectarines: use a sharp knife and cut an “x” on the bottom of the fruit and spear with a fork. Submerge whole fruit in boiling water for about 30 seconds. Plunge into an ice bath for a few seconds. The peel should slip off easily.
  • When using frozen fruit, thaw in refrigerator overnight and drain well before using.
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