by KrispyKay,
6/6/2013Delicious 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.
by cozette,
10/13/2012This 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.
by grlup,
7/28/2012Excellent!! 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.
by gstnbrntt04,
9/8/2010Easy 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.)
by Terri_O,
6/22/2010Made 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!
by Ettigirb,
9/13/2009This 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.
by hcspoon,
7/13/2009This 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!
by Bonams,
4/24/2009Nutrition 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
by kenzie12,
8/28/2008I thought this was good, but next time i will use more peaches and less blueberries, its best warm with vanilla ice cream
by marimax,
8/21/2008It was a big hit with my family - delicious! Marimax
by stollerhome,
8/3/2008Amazing! 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.
by chinamoon,
8/1/2008I 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.
by SBinMaine,
7/5/2008This was very good. I used a pint of blueberries, since that's how they are sold locally.
by nash2004,
7/5/2008Pecans make the crumb topping a bit tart. A more traditional crumb topping is much better. The recipe was very diappointing.
by barbaradianne,
6/8/2008I loved this recipe
I would like to know the nutritional values of this dessert.
by MarinChef,
5/26/2008This was wonderful. So easy to make and so delicious. A big hit at the dinner party. Served with vanilla ice cream.
