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Baked Peaches and Blueberries with Crisp Pecan Topping

Baked Peaches and Blueberries with Crisp Pecan Topping Recipe

  • One 10- or 12-ounce package frozen blueberries or 2 cups fresh berries, picked over and rinsed
  • Two 16- or 20-ounce packages frozen sliced peaches or 9 cups (loosely packed) peeled, pitted, and sliced ripe freestone peaches
  • ¼ cup quick-cooking tapioca (granulated or instant)
  • 1/3 to 2/3 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 to 3 tablespoons grated lemon zest
  • ½ teaspoon ground cardamom (optional)
  • 1½ cups pecan or walnut halves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 284kcal (14%)
Total Fat 15g (24%)
Saturated Fat 1g (7%)
Cholesterol 0mg (0%)
Total Carbohydrate 37g
Dietary Fiber 5g
Sugars 27g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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