Snacking in Sneakers
menu icon
search icon
×

Healthy Peach Blueberry Crisp

by 24 Comments

Jump to Recipe Print Recipe

It’s that time of year for delicious summer desserts featuring all the best fruits! This crisp recipe pairs sweet, juicy peaches alongside tart, tender blueberries; everything just bursting with color and flavor.  An oat-based topping adds a lovely contrast of texture in this easy-to-make dessert.

Note: This post was originally published in 2017 and has been updated in 2025.

A wooden spoon scooping out some peach blueberry crisp from a cast iron skillet.

Why Make This?

And as a dietitian, I’m a fan of this recipe for a few reasons:

  • Easy to make with minimal dishes!
  • Both blueberries and peaches pack in lots of phytochemicals, plant compounds that are good for the body
  • Less butter than traditional crisp toppings – there’s enough to add a little rich flavor without making it heavy.
  • Uses maple syrup instead of refined sugar, and uses less added sugar total than most recipes (under a third a cup of maple syrup for the whole recipe).
  • Great dessert for active women who need to fuel their fitness with healthy carbs!

Ingredients & Substitutions

Here’s a photo of all the ingredients you’ll need for the base:

Blueberries, peaches, maple syrup, flour, cornstarch, cinnamon, salt, and vanilla.

And here’s what you’ll need for the topping:

Oats, butter, vanilla, flour, cinnamon, salt, maple, and maple syrup.

Here are some selected ingredient and substitution notes:

  • Flour – This is used to thicken the base as well as for the crisp topping. However, if you’d like to make this recipe gluten-free, you can substitute a gluten-free all-purpose blend instead. (If you’re gluten free, you’ll also want to use certified gluten-free oats).
  • Cornstarch – Also added to help thicken the base. Additional flour can be substituted instead if you don’t have this on hand.
  • Butter – This adds a richness and helps the topping crisp up. You can alternatively use coconut oil, dairy-free butter, or olive oil instead.
  • Blueberries – Fresh or frozen work!

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple to make!

Start by mixing all the base ingredients in a bowl: the peaches, blueberries, maple syrup, flour, cornstarch, vanilla, cinnamon, and salt.

Peaches, blueberries, maple syrup, flour, cornstarch, vanilla, cinnamon, and salt mixed together in a bowl.

Pour that into the skillet and wipe out the bowl (all about minimizing dishes for this recipe!).

In that bowl, mix together the dry topping ingredients: the oats, flour, cinnamon, and salt. Then add the maple syrup, butter, and vanilla. Mix well.

Oats, flour, cinnamon, salt, maple syrup, butter, and vanilla mixed together in a bowl.

Pour the base ingredients in a cast iron skillet, then add the topping and spread it evenly over the base.

Bake that at 350 degrees F for about 25-30 minutes, then dig in and enjoy! Feel free to enjoy as-is or topped with vanilla ice cream, yogurt, or whipped cream.

Just baked peach blueberry crisp in a cast iron skillet.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

Can I make peach blueberry crisp in advance?

Yes. After storing it in the fridge, the topping can lose its crispness, but it will still taste great. You can always pop the skillet back in the oven briefly to get that crispness back if desired.

How should I store leftover crisp?

Store leftovers in an airtight container in the fridge for up to 4 days. Warm up a serving in the microwave when you’re ready to enjoy. Microwaved leftovers will not have the same “crunch” in the topping as the fresh-baked version, but will still taste great.

A spoon with a scoop of blueberry peach crisp.

More Healthy Summer Dessert Ideas

If you’re looking for more summer dessert ideas that offer a healthy twist, be sure to give one of these a try:

Give it a try soon and let me know what you think! If you get a chance to try it, feel free to leave a recipe rating or comment below.

A cast iron skillet with peach blueberry crisp and a few scoops of ice cream.

Healthy Peach Blueberry Crisp

Snacking in Sneakers
This healthy peach blueberry crisp is a skillet dessert that is sure to please! Made with maple syrup instead of sugar and lighter than most traditional recipes.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

For the peach and blueberry base:

  • 4 large peaches, peeled and sliced
  • 2 cups blueberries (fresh or frozen; about 1 pint fresh)
  • 2 tbsp pure maple syrup
  • 2 tbsp flour
  • 1 tbsp corn starch
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ⅛ tsp salt

For the topping:

  • 1 ½ cups rolled oats
  • ¼ cup flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 3 tbsp pure maple syrup
  • 2 tbsp butter, melted
  • 1 tsp vanilla

Optional for serving:

  • Vanilla ice cream

Instructions
 

Directions:

  • Preheat oven to 350 degrees F.  Rub a very small amount of cooking oil onto the cast iron skillet just to grease the skillet.
  • In a large mixing bowl, combine the ingredients for the base: the peaches, blueberries, maple syrup, flour, cornstarch, vanilla, cinnamon, and salt. Stir well, then pour into the cast iron skillet.
  • Wipe the bowl out and make the topping. First, combine the dry ingredients in the bowl: oats, flour, cinnamon, and salt.  Mix together.  Then add the wet ingredients: maple syrup, butter, and vanilla. Stir until well combined. Spread this topping over the base in the cast iron skillet.
  • Place in the oven and bake at 350F for 25-30 minutes, or until fruit is bubbly and topping is browned and slightly crisped.  Serve as-is or add a scoop of ice cream.  Enjoy!

Notes

  • To make gluten-free: Use certified gluten-free oats and use a gluten-free all-purpose flour substitute.
  • To make vegan: Use dairy-free butter or coconut oil instead of butter.
  • This recipe makes 6-8 servings.  Nutrition analysis is done based on 8 servings.
 
Nutrition analysis (approximate per serving; does not include optional ice cream topping): 200 calories, 4 g fat, 2 g saturated fat, 135 mg sodium, 38 g carbohydrate, 4 g fiber, 19 g sugar, 7 g added sugar, 4 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 8%, Potassium: 6%

Nutrition

Calories: 200kcal
Keyword peach blueberry crisp
Tried this recipe?Let us know how it was!

Please pin this post to save for later! Pinning helps share our content with others and keeps this site alive!

A skillet of peach blueberry crisp topped with ice cream with a text overlay with the name of the recipe.
Chrissy Carroll
Latest posts by Chrissy Carroll (see all)

More Dessert

Let’s connect!

Instagram
Facebook
Pinterest
Twitter

Reader Interactions

Comments

    • Chrissy Carroll

      It is one of my very favorite kitchen tools. I got it for Christmas and use it all the time. Desserts, baked pancakes, cooking perfect steaks – I love it.

      Reply

  4. Rebecca

    now I know how to eat my farmers market peaches & blueberries! this looks so good! and even better, I’ll try my hand at a skillet cobbler. ugh can’t believe I haven’t made one yet-eek!

    Reply

    • Chrissy Carroll

      Thanks Jill! Crisps are great that way that you can use whatever fruit you have on hand that’s in season – or even frozen stuff out of season!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating