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Peachy Crisp

Recipe Summary

Preparation time: 1 hour

Number of servings: 6


    • 1/2 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/4 cup packed brown sugar
    • 3 Tbsp chilled stick margarine or butter, cut into small pieces
    • 6 cups sliced, peeled peaches (about 3 lbs)
    • 2 tsp lemon juice
    • 1 cup raspberries
    • 1 Tbsp granulated sugar
    • 1 Tbsp cornstarch
    • cooking spray
    • 1 Tbsp seedless raspberry jam


Preheat oven to 375 degrees F.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 Tbsp granulated sugar, and cornstarch, and toss gently.

Spoon fruit mixture into an 8-inch-square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake for 45 minutes or until brown.

Nutrition Facts
Peachy Crisp 
Serving Size 1 cup
Amount Per Serving 
Calories 250 Calories from Fat 60
% Daily Value (DV)* 
Total Fat 6g 9%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 5mg 0%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 21g
Protein 3g  
Vitamin A 15%
Vitamin C 30%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 2
Meat 0
Fruit 1
Vegetable 0
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.