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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.4
  • Total Fat: 11.2 g
  • Cholesterol: 15.6 mg
  • Sodium: 3.8 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Peachy Pecan Crisp calories by ingredient
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Peachy Pecan Crisp

Submitted by: COPEKAT

Introduction

We love summer peaches and this recipe makes excellent and quick use of them.

In a pinch, I've substituted almonds for the pecans, but the pecans give a richer flavor. Serve with a drizzle of fat free half and half, but of course it's best with vanilla ice cream if you can afford the calories!
We love summer peaches and this recipe makes excellent and quick use of them.

In a pinch, I've substituted almonds for the pecans, but the pecans give a richer flavor. Serve with a drizzle of fat free half and half, but of course it's best with vanilla ice cream if you can afford the calories!

Number of Servings: 8

Ingredients

    1 1/2 lb or 6 medium peaches, peeled and sliced
    1/4 cup fresh blueberries
    1 TB brown sugar ( or more if peaches are tart)
    1TB Honey
    1-2 tsp cinnamon
    1/2 tsp ground allspice
    1/2 tsp vanilla extract
    1 tsp lemon juice
    1/2 tsp lemon zest
    dash of salt

    CRISP TOPPING
    1/2 cup whole wheat flour
    1/2 cup rolled oats (not instant)
    1/2 cup pecan halves
    3 TB brown sugar
    1 TB sugar
    4 TB butter, chilled and cut into small chunks
    1 1/2 tsp cinnamon
    dash of salt (omit if using salted butter)


Directions

Makes 8 - generous 1/2 cup servings.

In a non stick saute pan or skillet, toast pecans over medium heat until fragrant and they start to brown. Remove from heat and set aside to cool. When completely cooled, coarsely chop.

In a separate bowl, combine all the ingredients for the crisp topping except butter, stir well. Using fingers, a fork or pastry cutter, blend cold butter until nut mixture until crumbly but not sandy. Refrigerate for at least 10 minutes or overnight.

In a large miixng bowl, combine sliced peaches, blueberries, brown sugar, honey, lemon juice & zest, vanilla, cinnamon, allspice and salt. Stir until well combine.

Spray a 9 inch glass pie pan with food release. Pour in peaches. Evenly spread crisp topping over peaches. Bake at 350 degrees until golden brown and peaches are bubbly. Serve warm or at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user KCOPELAND0417.






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