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Peach Cranberry Crisp

For the DASH dieter, the holidays can go smoothly with a few DASH-friendly swaps to help keep your sodium intake on track. Packed with organic fruit and cinnamon, and topped with an oat and whole grain crumble this warm fruit crisp is the perfect balance of sweet and tart! This recipe works well for lots of frozen fruit combinations, but I love to pair tart cranberries with sweet peaches for a balanced and colorful dessert that celebrates the bounty and colors of the holidays! Find your favorite combination by marrying your favorite tart and sweet fruits! This recipe is super simple and fruit from your freezer works great, so stock that fridge for a variety of DASH-friendly dessert options for your entertaining or potluck gathering.

Peach Cranberry Crisp by


16 oz of frozen peaches

1.5 cups of cranberries

1 Tablespoon vanilla extract

2 Tablespoons dark brown sugar

1 Tablespoon cornstarch

Pinch of salt

Crumble topping:

1/2 cup Old Fashioned Rolled Oats (Whole Grain)

1/4 cup whole wheat flour

1/4 cup dark brown sugar

1/2 teaspoon cinnamon

4 Tablespoons unsalted butter (cut into small cubes)

Preparing this Recipe:

Preheat oven to 400 degrees. In a large bowl combine vanilla extract, dark brown sugar, cornstarch and salt and mix with a fork. Add peaches and cranberries and toss thoroughly to coat the fruit. Pour into a greased glass baking dish or pie pan. In a small bowl mix the butter, sugar and cinnamon. Add the oats and whole wheat flour and combine until a crumble is formed - I prefer to knead these together with my clean hands. Spread the crumble over the fruit. Bake at 400 degrees for 40 minutes or until the crumble is golden brown.


Nutritional Facts (makes 6 servings): Cal: 209, Total Fat: 8g, Sat. Fat: 5g, Sodium 0 mg, Carbs: 32g, Sugars 18g, Fiber: 4g, Cholesterol: 20mg, Protein: 2g, Potassium: 161mg


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