Blueberry Peach Crisp

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!

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Blueberry Peach Crisp


For the Filling:

  • 1 cup sliced yellow peaches (about 5) peeled
  • 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


  1. Heat oven to 375 degrees.
  2. Combine peaches, blackberries, agave nectar, lemon juice and zest in large bowl.
  3. Sprinkle with cornstarch.
  4. Toss until fruit is coated.
  5. Place fruit in an ungreased pie dish.
  6. Mix remaining ingredients.
  7. Sprinkle over fruit.
  8. Bake about 40 minutes or until topping is golden brown and fruit is tender.
  9. Serve with a scoop of low fat ice cream or fat free frozen yogurt.
  10. Enjoy!!

Nutrition Information

Yield: 8 servings, Serving Size: 1/8th

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 6
  • Calories: 211.1 calories
  • Total Fat: 6.7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 2.4mg
  • Carbohydrates: 37.1g
  • Fiber: 2.8g
  • Sugar: 22.1g
  • Protein: 2.6g
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