Baked Cherries and Peaches with Oat Topping — A Light Dessert or Breakfast Treat

I was tempted to entitle this recipe “Cherry-Peach Crisp”, but the truth of the matter is this healthier version of the classic dessert differs from the original in many ways.

The filling relies on the natural sweetness of in-season fresh stone fruit, so there is no need for added sugar. Instead of butter or oil for the oat topping, I used unsweetened apple butter; this ingredient results in a chewy rather than crunchy topping, which is why I hesitate to call this a “crisp”.

Equally well-suited for a light breakfast served with Greek yogurt or as a guilt-free dessert, this cup of fruity and oat-y tastiness showcases the healthful ingredients of a traditional fruit crisp with none of the unhealthy components.

Why You’ll Love This Baked Cherries and Peaches Recipe

This baked cherries and peaches with oat topping is the kind of recipe that feels both comforting and nourishing. It relies on the natural sweetness of ripe fruit, so it doesn’t feel heavy or overly indulgent. The oat topping adds just the right amount of texture, making every bite warm, fruity, and satisfying.

It’s also incredibly versatile — perfect as a lighter dessert, a weekend breakfast, or even a healthy snack. Whether you’re looking for a simple way to enjoy seasonal fruit or a wholesome alternative to traditional crisps and crumbles, this recipe fits beautifully into a balanced lifestyle.

Baked Cherries and Peaches with Oat Topping

Ingredients

• 2 cups pitted & halved fresh sweet cherries, preferably organic
• 2 medium-sized peaches, preferably organic, peeled, pitted, and chopped
• 1 tsp arrowroot powder OR cornstarch
• 2 Tbsp fruit juice (I used POM Wonderful), divided
• 3/4 cup old-fashioned rolled oats
• 2 Tbsp flour (all-purpose or whole wheat pastry flour will work best)
• 2 Tbsp Sucanat or brown sugar
• 1 tsp ground cinnamon
• 2 Tbsp unsweetened applesauce OR unsweetened apple butter

Directions

1. Preheat oven to 400 degrees F.
2. Lightly coat 4 individual oven-safe ramekins with canola oil cooking spray.
3. In a small bowl, combine the cherries, peaches, arrowroot or cornstarch, and 1 Tbsp pomegranate juice. Stir to mix well and spoon into the prepared ramekins.
4. In a separate small bowl, stir together the oats, flour, Sucanat, and cinnamon. Add the remaining 1 Tbsp pomegranate juice and applesauce or apple butter; stir to moisten the oat mixture.
5. Evenly divide the oat topping between the fruit-filled ramekins.
6. Set ramekins onto a baking sheet and bake until the fruit filling is bubbling and the oat topping is golden, about 20-25 minutes.
7. Allow to cool on a wire rack. Serve warm or at room temperature (or chilled the next morning for breakfast!).

Estimated Nutrition Per Serving

• Calories: 280 calories per serving
• Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 100mg
• Total Carbohydrates: 43g
  • Dietary Fiber: 4g
  • Sugars: 26g
• Protein: 3g
• Vitamins and Minerals
  • Vitamin A: 15% DV
  • Vitamin C: 15% DV
  • Calcium: 3% DV
  • Iron: 8% DV

Please note that these nutrition values are estimated and can vary based on the specific brands and quantities of ingredients used. Additionally, serving sizes may vary, so adjust the portion size accordingly based on your dietary needs.

Helpful Tips for the Best Results

A few simple tips can make this baked fruit dessert even better:

• Use ripe, flavorful fruit: The sweeter the cherries and peaches, the better the final dish will taste without needing extra sugar.
• Don’t overbake: Baking just until the fruit is tender and bubbling helps preserve its juiciness and prevents the topping from drying out.
• Customize the topping: If you enjoy extra crunch, a small handful of chopped nuts or seeds can be added to the oat topping without changing the overall character of the recipe.

These small adjustments can elevate the texture and flavor while keeping the recipe just as wholesome.

Serving & Storage Suggestions

This dish is delicious served warm, straight from the oven, but it’s equally enjoyable at room temperature or chilled. For a more indulgent dessert, it pairs well with a scoop of vanilla ice cream or a dollop of Greek yogurt. For breakfast, try serving it with plain yogurt or a splash of milk.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, or enjoy cold for a quick, ready-to-eat option.

Frequently Asked Questions

Can I use frozen cherries and peaches for this recipe?
Yes, frozen fruit works well if fresh cherries and peaches aren’t available. Let the fruit thaw slightly and drain off excess liquid before baking to avoid a watery texture.

Is this baked cherries and peaches recipe healthy?
This recipe is a lighter dessert because it relies on the natural sweetness of fruit and uses a simple oat topping. It’s a good choice for anyone who wants to enjoy a wholesome, fruit-based treat.

Can I make this recipe ahead of time?
Yes, you can prepare it in advance and store it in the refrigerator for up to three days. Reheat gently before serving, or enjoy it cold as a quick snack or breakfast.

Can I make this dessert gluten-free?
You can easily make it gluten-free by using certified gluten-free oats in the topping while keeping the rest of the ingredients the same.

What can I serve with baked cherries and peaches?
This dish pairs well with yogurt, vanilla ice cream, or a drizzle of cream. It can also be enjoyed on its own for a simple and satisfying dessert.