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Above view of blackberry peach crisp in a white bowl.
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Blackberry Peach Crisp

This blackberry peach crisp is made lighter and with no refined sugars, by using honey instead of sugar to sweeten the fruit and the crumble on top.

Ingredients

For the Filling:

  • 4 large peaches (peeled, pitted and thinly sliced)
  • 6 oz blackberries
  • 1-2 TBS honey
  • 2 TBS cornstarch
  • 1/2 tsp cinnamon

For The Topping:

  • 1 cup old fashioned oats
  • 1/2 cup flour
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 2 TBS coconut oil (melted)
  • 3-4 TBS honey

Instructions

  • Preheat your oven to 350 degrees.
  • Grease an 8 in, or 9 in square pan with nonstick spray. Set aside.
  • Combine your peach slices and blackberries in a medium sized bowl.
  • Stir honey into the peaches.
  • Then coat the fruit with cornstarch and cinnamon.
  • Pour fruit into the prepared baking pan.
  • In another medium sized bowl, combine your oats, flour, pecans, cinnamon, salt, coconut oil and honey.
  • Crumble mixture over the top of your fruit evenly (Its pretty stick from the honey, but will dry out when baking)
  • Bake for 30-35 minutes or until the topping is golden brown and fruit is bubbly.
  • Remove from the oven and let it cool for 10 minutes, then serve with vanilla ice cream or whipped cream if desired.