Healthy Peach Crisp

My son Aedan loves to help me cook. I know one of the best ways to help kids to love eating healthy is to engage them in the kitchen – they are FAR more likely to eat something if they helped make it- so I try to let my kid help as much as I can. Aedan wanted to make a dessert- so we worked together on a recipe and it ended up AWESOME, Peach Crisp!



First, he flavored the peaches.  We only use Dole peaches because they are packed in fruit juice, not heavy syrup.  That makes a HUGE difference. I never use fruit packed in syrup.  He added some pumpkin pie spices, a little vanilla and some flour to thicken the peaches as they bake. After it was all mixed up, he poured it into a casserole dish.


step2Next, he got the topping started.  He added flour, oats, brown sugar, cinnamon, nutmeg, some Dole ground Chia and Dole Portobello Mushroom Powder.  Yes, I said Portobello Mushroom powder. I usually add things that help me keep my family healthy.  I add the mushroom powder because 1 teaspoon has 150% Vitamin D dv – and Dole Ground Chia because it’s chock full of great stuff my family needs –omega 3’s fiber, calcium, iron, protein, foliate- and  no one can tell that I’m adding all that  good stuff – you can’t taste it in this (and most) recipes.



He added some chopped up cold butter and pulsed it in the processor, then added in some slivered toasted almonds and pulsed some more, till it was all crumbly!




Then he carefully sprinkled it all over the casserole until it was covered and I popped it into the oven. It was really hard to wait the 40 minutes or so it took to cook it, because it smelled SO GOOD!  Then finally the timer went off!



It was done!   This was a yummy dessert that was pretty good for us!





How yummy does this look?  A little dollop of greek yogurt was the perfect touch!  I  promise you, it was SUPER YUMMY to eat!

Healthier Peach Crisp


  • 2 24.5 ounce jars peaches in juice, drained.
  • 1 1/2 tsp flour
  • 1/2 tsp pumpkin pie spice
  • 12 tsp vanilla
  • 1/2 c flour
  • 1/2 c rolled oats
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp Dole ground Chia seeds
  • 2 tsp Dole Portobello Mushroom Powder
  • 1/3 c slivered almonds
  • 1 stick (4 oz) cold butter, cubed


  1. Stir together drained peaches, vanilla, flour and pumpkin pie spice.
  2. Pour into a 4 x 4 casserole dish.
  3. Mix together the flour, oats, sugar, cinnamon, nutmeg, chia, portebello powder in the bowl of a food processor. Pulse 7-8 times. Add the butter, and pulse another 10 times or so until it looks all crumbly. Add the almonds and pulse another 3-4 times to mix.
  4. Spread the flour/butter mixture on top of the peaches.
  5. Place on a cookie sheet and bake at 350 for 40 minutes.
  6. Let cool 20 minutes before eating.



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