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Recipe: Peach blueberry crisp

Focused on Health - August 2014

by Brittany Cordeiro

Looking for a traditional dessert with a healthy twist? Try this mouth-watering peach blueberry crisp. It’s calorie-friendly and loaded with dietary fiber and nutrients to help lower your cancer risks.peach blueberry crisp recipe

The filling includes fruits rich in anti-cancer phytonutrients. Plus, blueberries contain vitamins C and K, and manganese. The filling also uses tapioca as the thickener instead of sugar to help manage blood sugar. The topping uses rolled oats instead of floury dough, so you’ll get the dietary fiber and nutrients your body needs to help you maintain a healthy weight and limit chronic inflammation.

Ingredients

Filling:
6 cups sliced peaches, fresh or frozen*
2 cups blueberries*
1/2 cup minute tapioca
2 teaspoons cinnamon

Topping:
3 cups rolled oats
1/2 cup brown sugar
2/3 cup melted butter or grape seed oil

*You can substitute peaches and blueberries with any fresh, seasonal fruits.

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In large bowl, stir together sliced peaches, blueberries, tapioca and cinnamon. Transfer mixture to 9-inch by 12-inch baking dish.
  3. In medium bowl, stir together oats and brown sugar. Then, stir in melted butter or oil until oats are well coated. Spread oat mixture over fruit mixture.
  4. Bake for 45 minutes or until fruit juices are bubbling up the side of the dish and oats are golden.
  5. Serve warm or at room temperature.

Yield: 12 servings
Serving size: 1 cup

Each serving provides:
Calories: 208
Total Fat: 6.3 grams
Saturated fat: 2.9 grams
Cholesterol: 12.4 milligrams
Sodium: 6 milligrams
Potassium: 224.2 milligrams
Carbohydrate: 40.7 grams
Dietary fiber: 4.5 grams
Sugars: 23 grams
Protein: 3.3 grams


© 2014 The University of Texas MD Anderson Cancer Center