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!

Stove-Top Peach-Blackberry Crisp
Photo: Blaine Moats
Total Time:
30 mins


  • 2 tablespoon butter

  • ¼ cup chopped pecans

  • ¼ cup regular rolled oats

  • 3 tablespoon packed brown sugar

  • 2 tablespoon sweetened shredded coconut

  • teaspoon ground cinnamon

  • 4 firm, ripe peaches, pitted and sliced

  • 1 tablespoon lemon juice

  • 1 cup fresh blackberries

  • 1 ½ cup low-fat or light vanilla ice cream or frozen yogurt


For topping:

  1. 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.

  2. 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.

  3. 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 (per serving)

225 Calories
10g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 225
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 61mg 3%
Total Carbohydrate 35g 13%
Total Sugars 25g
Protein 4g
Vitamin C 13mg 65%
Calcium 70.7mg 5%
Iron 0.9mg 5%
Potassium 298mg 6%
Folate, total 16.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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