Drizzle this peach, raspberry, and blueberry crisp with chile-infused honey for a finishing touch with equal parts sweet and heat.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Lightly butter a 10-inch cast- iron skillet. For topping: In a medium bowl stir together 1/2 cup our, the oats, brown sugar, cinnamon, and salt. Add butter; cut in until mixture forms clumps.

  • For filling: In a large bowl combine peaches, berries, granulated sugar, honey, almond extract, and allspice. Add 3 Tbsp. our; toss well. Transfer to skillet. Sprinkle with topping.

  • Adjust grill for indirect heat. Grill over medium heat 45 minutes or until lling is bubbly and topping is browned, rotating skillet occasionally. Remove; cool 20 minutes.


We love the sweet heat of honey infused with chiles (try Mike's brand). In a pinch, stir 1/2 tsp. crushed red pepper into 2 Tbsp. honey.


Alternatively, bake crisp in a 350°F oven 35 to 40 minutes.

Nutrition Facts

317 calories; fat 8g; cholesterol 19mg; saturated fat 5g; carbohydrates 61g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 45g; protein 4g; vitamin a 734.4IU; vitamin c 16.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 31.4mcg; sodium 79mg; potassium 343mg; calcium 32mg; iron 1.4mg.