Peach and Blackberry Crisp

Peach and Blackberry Crisp

Servings: 6


  • 2 Tbsp butter
  • 1/2 cup chopped pecans
  • 1/4 cup regular rolled oats (optional – gluten free oats)
  • 1 Tbsp packed brown sugar
  • 3 Tbsp unsweetened shredded coconut
  • 1/8 tsp ground cinnamon
  • 1 Tbsp maple syrup or agave nectar
  • 1/8 tsp ground nutmeg
  • 4 firm, ripe peaches, pitted and sliced
  • 1 Tbsp lemon juice
  • 1 cup fresh blackberries


  1. For topping: In a large nonstick skillet melt 1 Tbsp of the butter over medium heat. Stir in pecans, oats, brown sugar, coconut, and cinnamon. Cook and stir for 6 to 8 minutes or until mixture begins to brown. Spread topping evenly on a baking sheet; set aside. Wipe out the skillet with a paper towel.
  2. In the same skillet melt the remaining 1 Tbsp butter over medium-high heat. Add peaches, nutmeg, maple syrup or agave nectar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
  3. To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Makes 6 servings.

Nutrition Facts for 1 serving

Protein: 2.7 g, Fiber: 4g, Carbs: 20g, Calories: 189

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