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Peach and Blueberry Crisp with Crunchy Topping

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  • Prep 20 min
  • Total 50 min
  • Servings 6
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Full of flavour, this warm fruit dessert is perfect for company.
Created Dec 11, 2014
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  • 4 medium peaches, peeled and sliced (about 2 3/4 cups/675 mL)
  • 1 cup (250 mL) fresh or frozen (thawed and drained) blueberries
  • 2 tbsp (25 mL) packed brown sugar
  • 2 tbsp (25 mL) orange juice
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 cup (250 mL) Fibre 1* Honey Clusters* cereal, slightly crushed
  • 1/3 cup (75 mL) chopped pecans
  • 3/4 cup (175 mL) frozen (thawed) fat-free whipped topping


  • 1
    Heat oven to 375ºF. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with non-stick cooking spray.
  • 2
    Place peaches and blueberries in baking dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.
  • 3
    Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.

Expert Tips

  • Tip 1
    Health Twist: You can still eat dessert and the foods you love--but perhaps a little different version of them. Typical fruit crisps can often be very high in fat, calories and carbohydrates. This one, with its topping of crushed cereal and nuts, gives you the same great crunch and taste but with much less fat and calories.
  • Tip 2
    How To: Measure the cereal in a 1-cup dry-ingredient measuring cup, then press down with your fingers to crush it in the cup to 2/3 to 1/2 the original amount.

Nutrition Information

No nutrition information available for this recipe
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