Fruit Graham Crisps

  • serves 6


3 Ratings
Directions for: Fruit Graham Crisps


Graham Topping

½ cup graham cracker crumbs

¼ cup light brown sugar, packed

¼ cup sugar

¼ tsp cinnamon

¼ tsp ground nutmeg

¼ tsp salt

5 Tbsp cold unsalted butter

¼ cup chopped pecans

¼ cup chopped walnuts

Fruit Mixture

5 cup peeled and sliced peaches

2 Tbsp fresh lemon juice

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

1 tsp finely grated lemon zest

3 Tbsp 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: Brunch, Fruit, Dessert, Breakfast, Bake, Snack, Rice/Grain


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