Peach And Blueberry Crisp
A warm and fruity peach and blueberry crisp with a crunchy pecan topping, perfect for comforting dessert gatherings or family dinners with a scoop of vanilla ice cream.
Ingredients
Instructions
- Spread drained peaches over a 9 or 10-inch glass baking dish.
- Spread blueberry pie filling evenly over the peaches.
- Mix 1/2 cup brown sugar, ground cinnamon, and nutmeg; sprinkle over blueberries and peaches.
- Sprinkle lemon juice and ground pecans evenly over the fruit mixture.
- In a small bowl, combine flour, remaining sugar, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Spread the crumble mixture evenly over the fruit.
- Bake at 370°F (188°C) for 45 minutes until golden brown.
- Serve warm with vanilla ice cream.
Tips & Substitutions
For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the fruit mixture. If you're out of pecans, walnuts or almonds can work as great substitutes. To make this recipe even sweeter, you can increase the brown sugar slightly or use honey as a natural sweetener. Remember to keep an eye on the crisp while baking to avoid over-browning.
Serving Suggestions
This Peach And Blueberry Crisp is delightful when served warm, especially topped with a scoop of vanilla ice cream. It pairs beautifully with a refreshing Low-Fat, Sugar-Free Strawberry Shake for a balanced dessert experience. For a more wholesome touch, consider serving it alongside Anne'S Homemade Biscuits for a heartier meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual servings in the microwave for about 30 seconds, or place the entire dish in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peach And Blueberry Crisp contains roughly 348 calories, with 2g protein, 61g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 905mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can be used in this recipe. Just ensure they are ripe and juicy. You will need about 4-5 medium peaches, peeled and sliced. Adjust the sugar slightly based on the sweetness of your fresh peaches.
What can I substitute for the blueberry pie filling?
If you don't have blueberry pie filling, you can substitute with fresh or frozen blueberries mixed with a bit of sugar and cornstarch to create a similar texture. About 2 cups of blueberries should work well to replace the filling.
Can I make this recipe gluten-free?
Yes, you can easily make this Peach And Blueberry Crisp gluten-free by using a gluten-free flour blend in place of regular flour. Be sure to check that all other ingredients, like the pie filling, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).