Go Back
Print Recipe
No ratings yet

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.


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


  • 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)