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Peach and Cherry Crisp

Hi Everyone,

Today is another Skinny Bitch Tuesday and today’s recipe was picked out by Stephanie.  Stephanie chose the Peach Crisp.  Mmmm, I do love peach crisp but I already made one a few weeks ago, so what do I do?  I debated about an apple crisp, but peach crisp is so good, so I decided to change-up the recipe just a little by adding Bing Cherries to my Peach Crisp.  Perfect!

Since I’m going away and I didn’t want to waste my crisp, I decided to make them in mini 6 oz ramekins.  This isn’t only nice for individual servings, but it is nice for portion control, since I have the tendency to go overboard with my desserts.  But in all actuality this dessert is healthy!  Win, win!!

I never had the combination of peaches and cherries and I was pleasantly surprised how well this combination goes together.  The cherries really added a huge flavor boost to the crisp!  For the rest of the recipe I basically left it the same, however I decided to omit the brown rice syrup and use brown sugar instead.  I think brown sugar is so much better in crisp, don’t you?

The flavor in general with the crisp is delicious, however I think it was missing something, which I haven’t quite figured out yet. The topping I think maybe a little to many oats for me.  I think I’m looking for more chunky topping.  This crisp isn’t super sweet, so if you want a sweeter crisp I recommend using more brown sugar.  For me, I’m really trying, key word trying, to watch my sugar intake, after all I have a muffin top to try to get rid of, which is not easy!

I was surprised how juicy the fruit was in it.  The Cookbook recommended mixing the brown rice syrup with coconut oil and water, since I wasn’t using the syrup, I decided to add just add 1 tsp of water over the top of each ramekin.  I wasn’t sure about this, but the fruit inside was nice and juicy.  I mixed it up to show.

The next day for breakfast I decided to add my crisp to a bowl of plain yogurt.  It was perfect!  This makes for a great breakfast!!  It’s full of healthy fruit, oats, a good carb and coconut oil, a good fat, plus the protein from the yogurt!  This breakfast kept me full for hours. Yummy!!  Needless to say I ate all of my crisp with yogurt!  I just love it that way!!!  But adding some ice cream over the top would be heavenly!

Peach and Cherry Crisp
Prep time
Cook time
Total time
A sweet and healthy crisp made with fresh peaches and bing cherries, topped with oats and granola.
Serves: 3 - 6 oz servings
  • 1 cup cherries, pitted cut in half
  • 1 cup peaches, pitted, sliced into bite size pieces
  • ½ tsp. stevia
  • ¼ cup rolled oats
  • 2 Tbsp. granola (no dried fruit)
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 tsp brown sugar
  • 2 tsp. coconut oil
  • 3 tsp. water
  1. Preheat oven to 350 degrees
  2. In a bowl add cherries, peaches and stevia. Mix together until the fruit is coated with the stevia.
  3. Evenly divided the fruit in three 6 oz ramekins; set a side.
  4. In a small bowl, add the remaining ingredients, except the water. Mix until combined.
  5. Sprinkle oat mixture evenly over the top of fruit and add 1 teaspoon of water over the top of each ramekin.
  6. Place in oven and bake for 25-30 minutes or until the top of the granola is lightly golden brown.
Calories per serving: 128.5, Fat: 4.1, Sodium: 195, Cholesterol: 0, Potassium: 212, Carbs: 24, Fiber: 3.4, Sugar: 8.6, Protein: 2.3
Nutrition Information
Serving size: 6 ounces

I’m pretty happy with today’s recipe!  It was tasty, healthy and I’m really loving it on my yogurt!!!  I can’t wait to see how the other ladies made out.  Check them out below:

Claire from the Realistic Nutritionist

Michelle from The Healthy Bites

Stephanie from Eat.Drink.Love

I hope you have a great day!




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