Blueberry Peach Crisp | Cook for Your Life
blueberries, peaches, oatmeal, ground cinnamon- cook for your life- anti-cancer recipes

Blueberry Peach Crisp

Rated 4.1 out of 5
4.1 out of 5 stars (based on 29 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This yummy dish uses two of summer’s best: peaches and blueberries. It is extremely easy to put together, and uses basic ingredients like oatmeal and ground cinnamon that most of us have in our cupboards....


  • 4 peaches, peeled and sliced (see Ann’s Tips)
  • 1 cup blueberries
  • 2 tablespoons sugar
  • Juice of ½ lemon, about one tablespoon
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, cold and diced
  • 1 cup oats, uncooked
  • ½ teaspoon ground cinnamon
  • Pinch salt
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Nutrition Facts


208 cals


10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


27 g


12 g


4 g


4 g


20 mg


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium sized bowl, combine peaches, blueberries, sugar, lemon juice and vanilla.
  3. In a separate bowl, combine diced butter, oats, cinnamon and salt. Mix together with your fingertips until blended.
  4. In a 9 x 13 pan, pour fruit mixture into pan. Spread oat mixture evenly on top of the fruit.
  5. Bake in oven for 20-25 minutes or until golden brown.

Chef Tips

Peeling peaches made easy: bring a pot of water to a boil and put in the peaches whole. Cook for 2 minutes then gently spoon the peaches into a colander, and run cold water over them just long enough so you can handle them. Discard the water. Spear the peach with a fork at the stem end and gently pull at the skin where it has split around the fork. It will come away easily.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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