Stovetop Peach-Blackberry Crisp
No need to heat up your whole house by turning on the oven to make dessert! For a taste of summer, start with a skillet and ripe fruit. The only thing that can make this easy peach crisp better is a scoop of vanilla ice cream!
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Stovetop Peach-Blackberry Crisp
Directions
For topping:
- For the topping, in a large nonstick skillet melt 1 tablespoon of the butter over medium heat. Stir in pecans, oats, 1 tablespoon of the brown sugar, the 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.
- In the same skillet melt the remaining 1 tablespoon butter over medium-high heat. Add peaches, the remaining 2 tablespoons brown sugar, and the lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until juices are slightly thickened. Fold in blackberries.
- To serve, spoon about 2/3 cup of the peach mixture into each of six serving dishes. Sprinkle the topping over. Top with ice cream. Makes 6 servings (about 2/3 cup fruit mixture, 2 tablespoons topping, and 1/4 cup ice cream per serving)
Nutrition Facts (Stovetop Peach-Blackberry Crisp)
- Per serving:
- 225 kcal ,
- 10 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 13 mg chol. ,
- 61 mg sodium ,
- 35 g carb. ,
- 6 g fiber ,
- 25 g sugar ,
- 4 g pro.