People will eat dessert if they feel it is good for them, and what is a great meal without a great dessert? Crisps are my favourite way to celebrate local seasonal fruit, and us up any fruit I may have going past its prime. I packed as much healthy goodness as I could into this recipe. The combination of fresh ginger, orange and vanilla bean are a little unexpected but really spice things up. I have added a fibre blast with my Ground Seed Mix combined into the topping, plus reduced the sugar.

My favourite part of making any fruit crisp is that leftovers double as an ideal breakfast companion to yogurt. I may actually like crisps better the next day, cold, spooned right out of the casserole dish.

Zero Waste Tip: Individual-serving fruit crisps are super cute and a great way to use up a small amount of fruit and berries. Bake time decreases depending on the size of ramekins, but you can tell they are done when the fruit is bubbling and the topping is browned.

Flavor Variations: Pick a fruit that holds its shape when baked or combine different types of fruits; apples, pears, plums and peaches are all great in crisps, especially when combined with seasonal berries.

FOOD 911!: CRISP, CRUMBLE OR COBBLER—WHAT’S THE DIFFERENCE? Crisps and crumbles are pretty much the same thing. They have a cereal like topping that usually includes oats. Cobblers have a biscuit topping.

Ginger Peach and Blueberry Crisp

Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Servings 8


  • 1/2 cup sugar, honey or maple syrup
  • 3 Tbsp corn starch
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp orange zest
  • 3 Tbsp orange juice juice of 1/2 an orange
  • 1 tsp pure vanilla extract
  • 7-8 cups peach wedges about 3 lb. peaches
  • 1 cup blueberries

For Crisp Topping

  • 1 cup oats
  • 1/3 cup seeds of choice or ground seeds
  • 1/3 cup flour of choice
  • 1/2 cup sugar or brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tsp orange zest
  • Pinch salt
  • 1/2 cup cold butter, grated
  • 1/2 cup chopped nuts like pecans


  • Preheat oven to 375°F (190°C). Grease a pie plate, casserole dish or square pan with butter.
  • In a large bowl, whisk together the sugar, cornstarch, grated ginger, orange zest, juice and vanilla.
  • Add peaches and blueberries, stir to coat and pour into a pie plate or casserole dish. Set aside.
  • Make crisp topping by mixing oats with the ground seeds, flour, sugar, spices, orange zest and salt. Grate in the cold butter and mix with hands until crumbly. If not baking immediately, place topping in the fridge to keep cold, otherwise sprinkle crisp topping overtop the fruit.
  • Place the crisp on a baking sheet to catch any over-flowing bubbling molten fruit. Bake in a preheated oven for 25 minutes. Remove, sprinkle pecans over-top and bake again for an additional 5–10 minutes or until fruit is bubbling and topping is golden. If topping seems to be getting too brown before fruit is bubbling, loosely tent with foil.
  • Rest on a cooling rack for at least 20 minutes before serving. Serve warm or cold.


For peaches and blueberries sub in any fruit/berry or combination of.

I hope you love my fruit crisp recipe! If you did, check out my other fruit recipes here. Be sure to follow me on Instagram for more up-to-date recipes.

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