• 3 Ratings

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!

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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

225 calories; total fat 10g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 13mg; sodium 61mg; potassium 298mg; carbohydrates 35g; fiber 6g; sugar 25g; protein 4g; trans fatty acid 0g; vitamin a 583IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0