Blueberry Peach Crisp

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A bowl of blueberry peach crisp with a scoop of vanilla ice cream

I’m a sucker for pies, crisps and cobblers. There’s something about eating a hot gooey crisp with a cold scoop of vanilla frozen yogurt cream that really does it for me!!

Xagave was kind enough to send me some agave nectar, a natural low calorie sweetener along with a cookbook which features many great recipes and a chart on how to convert your existing recipes. It saves 30%-50% of calories over sugar and honey, it’s certified organic, and is low glycemic. I used it in this fruit crisp to replace most of the sugar and it was sweet and delicious. I can’t wait to experiment with it some more!

A mixing bowl of sliced peaches and blueberries with a sprinkle of cornstarch on top

A round baking dish with blueberry peach crisp and a serving spoon

5 from 3 votes
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Blueberry Peach Crisp

Yield: 8 servings
CUISINE: American


For the Filling:

  • 5 yellow peaches, pitted and sliced
  • 1 cup blueberries, about 6 oz
  • 1/2 lemon, zested and juiced
  • 2 tsp cornstarch
  • 1/4 cup agave nectar

For the Topping:

  • 1 cup Quaker quick oats
  • 1/2 cup whole wheat flour
  • 1/2 cup light brown sugar, not packed
  • 3/4 tsp cinnamon
  • 1/4 cup half stick butter, melted


  • Heat oven to 375 degrees.
  • Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
  • Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
  • Bake about 40 minutes or until topping is golden brown and fruit is tender.
  • Serve with a scoop of ice cream or frozen yogurt.


Serving: 1/8th, Calories: 211.1kcal, Carbohydrates: 37.1g, Protein: 2.6g, Fat: 6.7g, Sodium: 2.4mg, Fiber: 2.8g, Sugar: 22.1g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 7
Points +: 6