Graham Topping

½ cup graham cracker crumbs

¼ cup light brown sugar, packed

¼ cup sugar

¼ teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

5 tablespoons cold unsalted butter

¼ cup chopped pecans

¼ cup chopped walnuts

Fruit Mixture

5 cups peeled and sliced peaches

2 tablespoons fresh lemon juice

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

1 teaspoon finely grated lemon zest

3 tablespoons honey



Graham Topping

1. For graham topping, toss graham cracker crumbs, sugar, spices and salt in a bowl. Using the wide grate on a cheese grater, grate cold butter over flour mixture and stir in gently to blend. Stir in nuts.

Fruit Mixture

1. For fruit, toss peaches with lemon juice (this will prevent browning). Toss in berries, lemon zest and honey.


1. Preheat oven to 375 degress F.

2. Spoon fruit into six 8-ounce ramekins (pack the fruit in – it will settle as it bakes) and top with crisp topping. Place ramekins on a baking sheet and bake 25 to 30 minutes, until fruit juices are bubbling. Serve warm.

See more: Bake, Breakfast, Dessert, Fruit

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