Healthy Peach Berry Crisp

It’s only August 15th.  Technically, we still have another month of summer.  You aren’t already pining for fall are you?  Okay, good.   We can still be friends.

Don’t get me wrong.  I love autumn.  I love the crisp air, the colors, the football games.  But my heart lies with my true love, summer, and I can’t bear to wish it away before its over.

That means you aren’t going to see me cranking out apple and pumpkin recipes just yet.  Not while the summer fruits are still juicy, tasty, and inexpensive.

After buying an abundance of peaches and berries, I put them together in the classic summer dessert: a crisp.  Of course I couldn’t just follow the traditional formula for making a crisp, I had to healthify it.  That meant eliminating the white flour, drastically reducing the sugar, reducing the amount of fat and switching from butter to coconut oil.

The fruit is already so sweet, you really don’t need all that much sugar.  My first attempt I tried using just a touch of agave nectar.  I liked it, but unfortunately it didn’t get the nod of approval from Tim.

If the picky husband doesn’t like it, the picky reader might not like it either, so I better not post it.  I tried again. This time I used a small amount of sucanat.  {Sucanat is a natural, unprocessed sugar.  It is rich in iron, calcium, vitamin B6, potassium, and chromium, so while it is still sugar, it is healthier than the refined white stuff.}

The sucanat did the trick and Tim’s requested that I make this every week until summer fruit is no longer available.  Then maybe I’ll switch to apples.


This Healthy Peach Berry Crisp is the ultimate summer dessert!  It's much lighter than a normal crisp and made without refined sugar.  But shhh! you don't have to tell anyone that. :)

This crisp is going to become a summer staple in this house.  It’s hard to believe how easy it is to make simple changes to a traditional recipe to make it healthier without compromising flavor.  You would never guess this doesn’t have white flour, a whopping 2+ cups of sugar, or the half a pound of butter most crisp recipes call for.

I challenge you to give this healthy crisp recipe a try and serve it to friends.  Don’t tell them it’s healthy.  I promise you, they’ll love it.  But hurry up; summer’s almost over.


  1. Meg says

    This looks delicious! I’ve been making a lot of Strawberry Rhubarb Crisp, and wished I could “healthify” it a bit. I’m trying this bad boy out soon!

  2. Michaela says

    I love crips/crumbles! I was only making one last week (with apples and blackberries. I know, I know, autumn ;)), kinda like your recipe and everybody wanted me to write down the recipe. They were so impressed! It does not take (a lot of) sugar and tons of fat to create a delicious dessert, that is a fact!

    • Maryea says

      I think the coconut oil or butter are both good choices, especially if you use organic, cultured butter. (I like the brand Organic Valley) Coconut oil does have the added benefit of being compromised of predominately medium-chain fatty acids. This is the same type of fat that is in breast milk. It’s known to promote heart health, increase metabolism, promote weight loss, support your immune system, and boost your thyroid. In most oils and animal fats you find long-chain fatty acids, which are much harder for our body to break down, and are more easily stored as fat. This is why when I can, I use coconut oil. I do love butter, though. :-)

  3. says

    I’m still loving the summer fruits, too. Peaches are one of my all time favorite foods, but they’re only good for about 1 month of the year. Your variations to make the crisp healthier sound great!

    • Maryea says

      I know what you mean about peaches. I was so excited to see organic peaches in my grocery store–I can never find them!

  4. says

    This looks perfect! Crisps and crumbles are my favorite kind of fruit dessert. I can’t wait to make some once I get some more fresh fruit. My hubby loves things like this too, especially with berries.

  5. says

    Okay FIRST, YOU look absolutely stunning in the pics from your previous post. What an adorable Preggers Happy Healthy Mama :)

    I love this recipe. I’m a huge cobbler and crisp fan, anything with fruit and a crumb topping. Yum! And your picture looks gorgeous, by the way! :)

  6. says

    Crisps are one of my favorite desserts, and I too am holding on to the summer as long as possible. I can do without the heat but the foods are too good to lose!

  7. says

    My mouth totally watered while reading this post!!! I have to make this!!! Plus, I am pretty sure my kids will eat it!! LOL My son hates oats for some reason…..but maybe like this he would eat it!!!

  8. Angela says

    I made this tonight using some juicy pears. The topping is absolutely delicious! I love the coconut oil flavor. I think this topping could work with any fruit filling. This would make a yummy breakfast treat with a little banana soft serve.

  9. Ann says

    Crisp looks delicious but I don’t eat gluten. What can I substitute for flour in recipes that would be healthy?

    God bless

    • Maryea says

      Yes, it should be a 1:1 swap. I do think almond flour would work, but you may need to increase the amount of water you use as it might be more absorbent. Let me know if you try it and how it works out!

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