Peach Raspberry Pecan Crisp
Ingredients
- 4 cups ripe sliced fresh peaches ⓘ
- 4 tablespoons granulated sugar
- 2 tablespoons cornstarch ⓘ
- 1 teaspoon fresh lemon juice ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 pinch salt ⓘ
- 1 pint fresh raspberry, washed ⓘ
- 1 cup firmly packed light brown sugar ⓘ
- 1 cup all-purpose flour ⓘ
- 12 cup chopped pecans ⓘ
- 12 teaspoon ground cinnamon ⓘ
- 13 cup crisco pure canola oil ⓘ
Instructions
- Heat the oven to 350 degrees F.
- Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl.
- Toss gently to mix well.
- Very gently fold in the raspberries and transfer the mixture to an 8 x 8-inch baking dish.
- Set aside.
- Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well.
- Slowly add the oil while stirring with a fork until well mixed and a crumb mixture is formed.
- Sprinkle the crumb mixture evenly over the fruit.
- Bake about 30 minutes until the juices are bubbling and the top is browned.
- Remove from the oven and allow to cool slightly before serving.
- Top with ice cream or whipped cream.
- Enjoy!
Nutrition & Diet Analysis (per serving)
728
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Wheat/Gluten
Tree nuts
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).
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).