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Summer Fruit Crisps with Honey-Whipped Goat Cheese

Summer Fruit Crisps with Honey-Whipped Goat Cheese

Peach and blackberry crisps with a toasty streusel-like topping and honey-whipped goat cheese. These simple, fruit-filled crisps are the perfect summer treat for brunch or dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 409kcal


  • 2.5-qt. baking dish or 6 (7 to 8-oz.) ramekins
  • Mixing bowls
  • Electric hand mixer


Fruit Filling

  • 1.25 lbs diced peaches
  • 6 to 8 oz. fresh blackberries
  • 1/3 cup coconut sugar
  • Juice of 1 lemon (reserve zest for Honey-Whipped Goat Cheese)
  • 1 Tbsp. corn starch

Oat-Pecan Topping

  • 1 cup old-fashioned rolled oats
  • 1/2 cup finely chopped pecans (sub sliced almonds)
  • 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/2 tsp. kosher salt
  • 5 Tbsp. cold butter, cut into small pieces (sub solid coconut oil)

Honey-Whipped Goat Cheese

  • 1/2 cup plain whole-milk Greek yogurt
  • 2 oz. goat cheese, softened
  • 1 Tbsp. honey
  • Zest of 1 lemon


  • Preheat oven to 375°F.
    Prepare Fruit Filling: In a large bowl, combine peaches, blackberries, coconut sugar, lemon juice, and cornstarch; stir to combine. Let sit while you prepare oat topping.
  • Prepare Oat-Pecan Topping: In a separate bowl, combine oats, pecans, oat flour, coconut sugar, and salt. Add butter and work into the oat mixture using your fingers or a pastry cutter. The consistency should resemble very course sand.
  • Spray a 2.5-qt. baking dish or 6 small ramekins with cooking spray. Add fruit mixture, followed by oat-pecan topping. Place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, about 30 minutes for ramekins, or 45 minutes for baking dish.
  • Meanwhile, combine yogurt, goat cheese, honey, and lemon zest in a bowl. Beat with a hand-held electric mixer until smooth. Refrigerate until ready to use.
    Top fruit crisp(s) with a dollop of Honey-Whipped Goat Cheese and serve immediately. 


To Store: Cover the crisp, and store it in the refrigerator for up to 3 days. Refrigerate honey-whipped goat cheese separately. 
To Reheat: Rewarm leftovers in the oven at 350 degrees F until hot and bubbly. You can also reheat this recipe in the microwave, though the oven does a better job re-crisping the topping. Top with honey-whipped goat cheese after it warms.


Serving: 0.75cup | Calories: 409kcal | Carbohydrates: 56g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Sodium: 275mg | Fiber: 6.5g | Sugar: 28g