My Recipe Box

Peach & Blueberry Crisp with Spiced-Pecan Topping


Serves six.

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

  • 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
  • 3 oz. (2/3 cup) all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. table salt
  • 2/3 cup coarsely chopped pecans
  • 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
  • 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
  • 1/4 cup granulated sugar
  • 3 Tbs. cornstarch
  • 1/4 tsp. freshly ground nutmeg

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Serving Suggestions

I love this crisp served with vanilla-bean ice cream.

nutrition information (per serving):
Calories (kcal): 400, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 6, Protein (g): 4, Monounsaturated Fat (g): 8, Carbohydrates (mg): 61, Polyunsaturated Fat (mg): 3.5, Sodium (g): 105, Cholesterol (g): 20, Fiber (g): 5,

Photo: Scott Phillips

Easy and delicious. The pecans make it special

This is a good "beginning recipe" that needs to be amped-up a bit more to make it a 5* one. The flavors pop a bit more with juice from a half lemon and zest tossed in, along with a sprinkling of extra cinnamon over the fruit. I also added raspberries for additional color and flavor-mix. I added 50% more topping ingredients to the original recipe, too; I love the streusel so gotta have a lot!

I made this dish using diabetisweet a sugar substitute. It was a great hit. Loved the topping.

Wonderful - somehow this delicious treat seems both rich and light at the same time, even with vanilla ice cream. And what a relief to find a Crisp recipe that doesn't call for oatmeal, which I do like okay, but just not as coarse flakes in a dessert topping. Like another reader, I'm puzzled as to how pecans could make anything seem 'tart' - maybe the ones she used had some of the interior nut membrane clinging, or perhaps the nuts were just not fresh. At any rate, almonds or walnuts would make a fine substitute for the pecans if necessary. I'm just glad to get my hands on such a versatile and quick fruit recipe. Can't wait to try it with fresh red cherries, blackberries, or apples.

This dessert is so easy to make and so absolutely delicious. It is one of those desserts that you want to inhale!

delicious summer recipe. I love crisps and keep coming back to this recipe. I have made it many times, and often add more peaches,5 or even 6 depending on their size, Love the pecans for the flavor and crunch.

Delicious and easy. I placed the pecans in my blender for a few quick pulses for smaller pieces. This made the topping super crispy and the nuts cooked more thoroughly allowing a subtle pecan taste. I would agree to use 1 cup less blueberries and add one cup more peaches. I would definitely make this again and use topping for other recipes.

This is delicious! Since our guest did not care for pecans, I used a classic crisp crust. I also used 8 oz. of blueberries and 8 oz. of blackberries. I agree the vanilla bean ice cream with it is a must.

Excellent!! Would only make this when I can get perfectly ripe peaches. Otherwise I wouldn't bother. I followed the recipe exactly and it turned out very good. I think I will use more peach and less blueberry when I make this again but that is just a matter of personal taste. The spiced pecan topping was excellent. I fail to see how the pecans could make the topping tart as stated by another reviewer.

Easy and delicious. It's even good at room temperature. (It appears that Bonams failed to take monounsaturated fats into account in the C+ nutritional rating.)

Made this with Apricots instead of peaches. Might stick to Peaches as Apricots didn't retain texture as well. Very good and easy. Increased the topping by a third my family likes the extra crunchiness. Also added rind of one lemon to the topping. Vanilla bean ice cream is a must!

This is an excellent recipe, easy and quick. I reside in Atlantic Canada where wild blueberries are still plentiful. I used chopped walnuts rather than pecans and no bitterness at all. Served the crisp with vanilla bean ice cream. This dessert was a hit with the dinner guests.

This was delicious. I had only about a cup of blueberries so I upped the number of peaches and it was still fabulous. I didn't have pecans so I substituted toasted walnuts and it made the topping crunchy. I don't think the nuts make it tart at all. It gives it a nice texture. I also liked that it's not overly sweet. Great recipe! Will make again!

Nutrition Facts Serving Size 182 g Amount Per Serving Calories 356 Calories from Fat 151 % Daily Value* Total Fat 16.8g 26% Saturated Fat 5.6g 28% Cholesterol 20mg 7% Sodium 59mg 2% Total Carbohydrates 51.5g 17% Dietary Fiber 4.0g 16% Sugars 31.9g Protein 3.7g Vitamin A 9% • Vitamin C 17% Calcium 3% • Iron 8% Nutrition Grade C+ * Based on a 2000 calorie diet

I thought this was good, but next time i will use more peaches and less blueberries, its best warm with vanilla ice cream

It was a big hit with my family - delicious! Marimax

Amazing! We added blackberries to the mix and baked it all inside a store bought pie crust for more of a pie than a crisp. Other than than, we followed the recipe exactly as it was written.

I served this at 4th of July and it got rave reviews. It was very easy and fast and best of all I made it before anyone arrived and we ate it at room temperature.

This was very good. I used a pint of blueberries, since that's how they are sold locally.

Pecans make the crumb topping a bit tart. A more traditional crumb topping is much better. The recipe was very diappointing.

I loved this recipe I would like to know the nutritional values of this dessert.

This was wonderful. So easy to make and so delicious. A big hit at the dinner party. Served with vanilla ice cream.

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