Peachy Pecan Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lb or 6 medium peaches, peeled and sliced1/4 cup fresh blueberries1 TB brown sugar ( or more if peaches are tart)1TB Honey1-2 tsp cinnamon1/2 tsp ground allspice1/2 tsp vanilla extract1 tsp lemon juice1/2 tsp lemon zestdash of saltCRISP TOPPING1/2 cup whole wheat flour1/2 cup rolled oats (not instant)1/2 cup pecan halves3 TB brown sugar1 TB sugar4 TB butter, chilled and cut into small chunks1 1/2 tsp cinnamondash of salt (omit if using salted butter)
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.
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.
Nutritional Info 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
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